Cranberry Upside-Down Cake

Cranberry Upside-Down Cake (Adapted from Land O Lakes)

For the topping

2 tablespoons butter, softened
1/2 cup granulated sugar
2 cups cranberries, fresh or frozen

For the cake batter

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon fresh grated lime or lemon zest
1 large egg
1 teaspoon vanilla
2/3 cup milk

To prepare the topping

Preheat oven to 350 degrees.

In a 9" round baking pan, spread butter over the bottom sides - add sugar and shake pan to coat the butter evenly with sugar. Arrange cranberries in a single layer on top.

To prepare the cake batter

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter, sugar and lime zest until well combined. Beat in egg. Mix in vanilla. On low speed, incorporate flour mixture, alternately with the milk, beginning and ending with the flour mixture.

Drop dollops of the batter over the cranberries and spread smooth. Place into the oven and bake until a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 40 to 50 minutes. Remove and place pan on a wire rack to cool for 10 minutes. Run a thin knife around the edges - invert cake onto another wire rack and let cool before serving.

Makes about 8 to 10 servings.

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