I made this cake for Christmas dessert this year. It’s obviously 2012 now but if you have any leftover cranberries lurking in your fridge or freezer than this is a perfect cake to use them up!
I really enjoyed this cake. It’s not super heavy and was easy to eat a slice after eating our huge dinner. It has a very spongy texture and the cranberries give a slight tart edge.
Pecan Cranberry Upside Down Cake
adapted from Delicious magazine (makes one loaf)
For the Topping
45g unsalted butter, at room temperature
45g light brown sugar
pecan halves and fresh or frozen cranberries (enough to coat the bottom of the tin)
For the Cake
150g unsalted butter, at room temperature
150g caster sugar
zest of 1 orange
75g self raising flour
1 1/2 tsp baking powder
75g ground almonds
1. Pre-heat the oven to 180 C. Make the topping by creaming the butter and brown sugar together. Spread the mixture over the bottom of the loaf pan. Arrange the pecans and cranberries on top.
2. Make the sponge. Cream the butter and sugar together until pale and fluffy. Beat in the orange zest. Beat in the eggs one at a time. Fold in the flour, baking powder and ground almonds.
3. Pour the batter over the pecans and cranberries and bake for 35-45 minutes until a skewer inserted comes out clean.
5. Let cool for about 10 minutes and invert on a serving plate. Serve hot with custard or ice cream