Cranberry Walnut Upside-Down Cake

This is an easy little cake to make and isn’t it pretty?  I love the vibrant color of the cranberries and the sugary glaze that gives the berries and nuts a beautiful candied shine.

2/3 cup dried cranberries
boiling water
1/4 cup butter
1/2 cup brown sugar
2 Tbl orange juice
1/2 cup chopped walnuts
1 1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ginger
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla

Preheat oven to 350°.  Place the cranberries in a medium bowl, pour enough boiling water over to cover.  Let stand for 5 minutes, drain.

Place 1/4 cup butter in a 9″ round cake pan.  Place cake pan in oven until butter melts.  Stir brown sugar and orange juice into melted butter.  Arrange cranberries and walnuts evenly in pan.  Set aside.

Stir together flour, sugar, baking powder, salt, and ginger.  Add milk, 1/4 cup softened butter, egg, and vanilla, beat with a wooden spoon until combined.  Beat vigorously with spoon for 1 minute.  Gently spread batter in pan over cranberries and nuts.

Bake for 30 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack for 5 minutes. Loosen side of cake, invert onto serving plate.  Cool for 30 minutes, serve warm.  If desired, top with whipped cream.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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