upside-down cranberry cake

Upside-Down Cranberry Cake 

This is a great pie-alternative for Thanksgiving. It's pretty and festive! 

The recipe comes from Smitten Kitchen with only a couple small changes. 

 Ingredients: 

3/4 cup unsalted butter, melted and divided

2/3 cup brown sugar 

2 T. molasses 

2 cups flour 

1 cup sugar 

1 t. cinnamon 

1/4 t. nutmeg

2 t. baking powder 

1 t. salt 

3 eggs 

1 cup sour cream 

2 cups cranberries 

Step 1: Preheat the oven to 375 and butter the bottom of a 9-inch cake pan. 

In a small saucepan, bring 1/4 cup of the butter, brown sugar and molasses 

just to a boil. Pour the mixture into the cake pan and set this aside. 

Step 2: Stir together the dry ingredients in a medium bowl. 

In the bowl of an electric mixer with a whisk attachment, 

beat together eggs and sour cream until blended. 

Add the remaining melted butter and mix well. 

Add the flour mixture to the bowl and mix until smooth. 

 Step 3: Pour the cranberries into the cake pan and gently press into the caramel. 

Drop the cake batter in clumps on top of the berries. Carefully spread the batter 

so that it is even without disturbing the berries underneath. 

 Step 4: Bake for 30-40 minutes or until a toothpick 

inserted in the center (cake only) comes out clean. 

Allow the cake to cool for 10 minutes before inverting onto a large plate. 

 Too pretty to eat? 

Never.