cranberry and orange upside down cake

This cake is a Fall ~and Winter~ twist on the classic Pineapple Upside Down Cake! 

An incredibly moist ~ and tender crumb ~ vanilla cake infused with the flavor of orange, courtesy of fresh orange zest, and topped with a gooey brown sugar and butter mixture  laden with tart cranberries and toasted walnuts. It's baked to perfection . . . and tastes heavenly with a hot cup of mild herbal tea.   

Cranberry and Orange Upside Down Cake is a delightful dessert alternative for those who aren't a big fan of pies at Thanksgiving.  It's also a wonderful addition to any brunch that you might be hosting this holiday season. 

You can bake this recipe in a large 9-inch round, 

OR two 6-inch rounds . . .  

and prepare one with walnuts and the second without walnuts, 

since not everyone is a fan of nuts, or might have an allergy.

Ingredients

Nonstick baking spray

1 1/2 cups all-purpose flour, plus more for dusting

3/4 cup firmly-packed brown sugar

2 sticks butter

1/2 cup chopped walnuts

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, yolks separated from whites

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

One 8-ounce package frozen cranberries

1 small orange, zested

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts and cover with cranberries.

Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined. Add the zest of 1 small orange, beat until combined.

Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition. DO NOT overmix.

Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Spoon over the brown sugar/walnut/cranberry mixture in the prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.

bon appetit!

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