Cranberry Upside-Downer

Why is it that sometimes our baking endeavors turn out and look exactly like the photo in the recipe and others, it doesn’t look anything like it? I was really starting to bum out about the look of my cake. And then, voila, I topped the cake with the red currant jam and it now resembles the one in the book!

If you look at the gorgeous picture in Dorie Greenspan’s Baking from my home to Yours, you may see a resemblance in the cake on the page and mine!
If it is any consolation, it smells good! I am sure it will be eaten without any hesitation or concern that the cranberries are not visible!

Cranberry Upside-Downer


1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp. salt
1 3/4 stick (14 Tbl.) butter, unsalted, room temp
1 cup minus 2 Tbl. sugar
1/4 cup chopped pecans
2 cups cranberries (if frozen don’t thaw)
2 large eggs
1stp. vanilla
1/3 cup milk
1/3 cup red currant jelly, for glazing


preheat oven to 350*. put a 8 x 2″ round cake pan on a baking sheet
1. Melt 6 Tbl of butter in saucepan and sprinkle with 6 Tbl. sugar and cook, until boils. Pour this evenly over bottom of cake pan. Scatter nuts an cranberries on top.
2. Beat the remaining 8 Tbl butter with paddle attachment until smooth. Add the remaining 1/2 cup sugar and beat 3 minutes. Add eggs, one at a time and the vanilla. Reduce mixer speed to low and add half the dry ingredients, and then the milk and then the other half of the dry ingredients. Spoon the batter over the cranberries.
3. Bake 40-45 minutes or until golden. Remove from the oven and run a knife around the edges. Carefully turn the cake out on to a plate. Warm the jelly in a small saucepan over low heat and brush over cake.

The Urban Baker /

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