cranberry upside-down coffee cake

I just checked to see when I posted last, and it was in June of 2005. Well. The story is: I got my heart broke, and started going out to hear bands play to distract myself, and then I started DJing about the same time... But with the turning of the year I'm starting to feel pulled less to the bars and clubs and more to my kitchen. I decided to dive right back in with this recipe from the December 2006 Cooking Light. I forgot how difficult it is to find fresh cranberries, so I substituted half a cup of dried. I think that contributed to how much the "crust" caramelized in my version. It's pretty chewy on top. But it's still freaking tasty, with the cake buttery underneath. I'll be taking it to a party tonight, and here's hoping cute hipster boys like coffee cake.

Preheat oven to 350 degrees.

To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon all-purpose flour. Combine 1 cup fresh cranberries, 1/2 cup coarsely chopped pitted dates, 2 tablespoons chopped walnuts, and 1 teaspoon grated orange rind in a bowl. Melt 2 tablespoons butter, softened, in a small saucepan over medium heat. Stir in 1/2 cup packed dark brown sugar, 2 tablespoons fresh orange juice, and 1/4 teaspoon ground cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

Lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Place 1 cup granulated sugar and 6 tablespoons butter, softened, in a large bowl; beat with a mixer at medium speed until well blended. Add 1 teaspoon vanilla and 1 large egg; beat well. Add flour mixture and 1/2 cup fat-free buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.

To prepare glaze, combine 1 cup powdered sugar, 1 teaspoon butter, melted, and 2 tablespoons fresh orange juice in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares. Yield: 12 servings.

Posted by astraea on December 30, 2006 | TrackBack
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