Orange Cranberry Upside Down Cake
Ingredients
Valencia orange slices, 3/8″ thick
1 to 1 1/2 C. fresh cranberries
3/4 C. light brown sugar
6 ounces unsalted butter
2 C. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. granulated sugar
2/3 C. milk, room temperature
1 egg, lightly beaten
2 tsp. chocolate extract
1/4 tsp. vanilla extract
Cooking Instructions
Drop orange slices and cranberries into boiling water, boil, drain, and set aside. Combine 1/2 C. brown sugar, 2 ounces butter and 1 Tbls. water. Heat, stirring until blended. Pour into buttered 9″ nonstick cake pan. Sift together flour, baking powder, salt, and sugar. Melt 4 ounces butter in a saucepan. Remove from heat and beat in milk, egg, and extracts. Combine with flour mixture and beat until smooth. Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 C. brown sugar evenly over fruit, then spoon cake mixture on top. Bake in 350 degree oven until golden and a toothpick comes out clean, 35-40 minutes. Cool 6-8 minutes, then invert onto serving plate. Serve warm with whipped cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)