Along with fresh bluberries yg sy beli kat flohmarkt, sy jumpa juga fresh cranberries. Pon dijual murah, satu pek 250g hanya 1€. I expected that the berries mesti ada yg dah x elok since it´s cheap but no...bila balik rumah dan check, all pieces masih segar-bugar.
For me, cranberries x sedap makan fresh sbb rasa dia masam, even the juices in the box pon rasanya masam utk saya. But cranberries is full of goodness, with vitamin C and other nutrients and while I get the opportunity to buv them fresh, I would try it out.
Thus, I made cranberry upside-down cake.
Resepi sy amik dr Marthastewart.com and here the cut & paste:
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 3/4 cups cranberries
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Directions
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
Warna merah cranberries yg menawan!
My Nabilah loves this cake so much and makan piece after piece.
Being her yg sgt fussy about food, this makes me happy!!!
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