Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake (Adapted from CL)

For the cake

1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
8 tablespoons butter, softened and divided
1/2 cup packed brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup buttermilk

For the glaze

1 cup confectioners' sugar, sifted
1 teaspoon butter, melted
2 tablespoons fresh orange juice

To make the cake

Preheat oven to 350

Lightly coat a 9" square baking dish with nonstick spray. Sprinkle with 1 tablespoon flour to coat the bottom and sides.

In a medium bowl, toss together cranberries, dates, walnuts and rind.

In a small saucepan, melt 2 tablespoons over medium heat. Add brown sugar, orange juice and cinnamon - stir constantly and cook for 3 minutes. Pour the hot mixture into the bottom of the 9" baking dish. Evenly scatter the top with the cranberry mixture.

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

In a large mixing bowl, beat together sugar and 6 tablespoons butter until light and fluffy. Beat in vanilla and egg until combined. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour mixture. Drop dollops of the batter on top of the cranberry mixture and use an off-set spatula to spread evenly.

Bake until the top springs back when lightly touched in the center or a toothpick place in the center comes out mostly clean with a few moist crumbs attached. Remove and place on a wire rack to cool for 5 minutes. Loosen the sides and carefully turn the cake out onto a wire rack to cool completely.

To make the glaze

In a small bowl, whisk together confectioners' sugar, melted butter and orange juice. Evenly drizzle over the cake.

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