Orange-Cranberry Upside-Down Cake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. Carrie Zuhlke, Fostoria, Michigan Ingredients:
1 cup packed brown sugar |
2 tablespoons butter, melted |
2 cups fresh cranberries, halved |
2 medium navel oranges, peeled and chopped |
batter: |
3/4 cup shortening |
1-1/4 cups sugar |
2 eggs |
2 teaspoons grated orange peel |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup evaporated milk |
1/2 cup orange juice |
Directions:
1. Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in. baking dish. Sprinkle with cranberries and oranges; set aside.
2. In a bowl, cream shortening and sugar. Beat in eggs and orange peel. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture.
3. Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm. Yield: 12-15 servings.
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