Sunday, September 28, 2008

Cranberry-Upside-Down Coffee Cake

It's Sunday evening. Since I'm trying to enjoy every last drop of this beautiful weekend, I'll dispense with the words for this entry. I'll just give you the wonderful recipe for the coffee cake I prepared for breakfast this morning:

Cranberry-Upside-Down Coffee Cake

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups fresh cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1 teaspoon grated orange rind
  • 1/2 cup butter, softened and divided
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 cup powdered sugar
  • 1 teaspoon half and half
  • 2 tablespoons fresh orange juice
  1. Preheat oven to 350°.
  2. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly.
  3. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
  4. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
  5. Bake at 350° 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.
  6. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.


1 comment:

Maggie said...

This is going on the list for Thanksgiving contenders. I love the combination of cranberry, cinnamon orange and walnut! I make a uncooked relish every year with those same ingredients.