If you are anything like me, you are starting to miss the fruits of summer. That’s when cranberries burst onto the scene (pun intended). I grew up in Oregon, the land of cranberries, and my mom was always trying to come up with a creative and delicious new way to serve these tart berries. Well mom, I’ve continued your efforts and come up with a keeper. This cake is so good and when I served it to guests, they kept coming back for more until there were only crumbs left.
Upside-Down Cranberry Corn Cake
¾ cup brown cugar
4 tablespoons butter
2 teaspoons orange zest
1 bag of fresh or frozen cranberries
Juice from half a lemon
1 cup flour
6 tablespoons corn meal
½ teaspoon salt
1 teaspoon baking powder
1/3 cup plus 1 tablespoon softened butter
1/2 cup buttermilk
1 teaspoon vanilla
For the topping: In a 10-inch cast iron skillet, melt the butter, then add brown sugar, lemon juice, and orange zest and stir to combine. Pour in the cranberries and cook over medium, stirring constantly until they begin to burst (3 to 5 minutes). Remove from heat and set aside.
For the cake: Preheat oven to 375. Stir together the flour, salt, corn meal, and baking powder in a bowl. In a separate bowl, combine the butter, buttermilk, egg, and vanilla. Mix the wet ingredients with an electric mixer on medium speed for 2 minutes, or until evenly mixed. Slowly add the dry ingredients and mix on low until combined and smooth. Pour over the cranberries in the cast iron skillet. It may seem like there is not enough cake batter, but don’t worry; just spread it a bit and while it cooks it will spread out the rest of the way!
Bake for 25 minutes, or until golden and a toothpick inserted into the cake part comes out clean. Remove from oven and let cool for 10 minutes, then flip cake out onto a cake plate. Lots of my berries stuck to the pan and that OK! Just scoop them out and place them back on top. If you can, serve it warm, but it will still be devoured at room temperature!
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