Thursday, November 26, 2009
We think of cranberries at this time of year so I went back a few years to a recipe I got from Cooking Light magazine for CRANBERRY UPSIDE DOWN CAKE. It was very well received this morning. In a springform pan melt 1T butter then add 1/2 cup brown sugar mixed with2 cups whole cranberries and 1 cup chopped walnuts (or not). For the cake mix 2 Tablespoons soft butter with 1 cup sugar and 2 eggs then add 1/1/2 cups flour, 1 1/2 teaspoon baking powder and 1 teaspoon cinnammon. Pour the cake mixture over the cranberry mixture and bake for 45 minutes at 350 degrees. Turn upside down on serving plate. Good anytime but especially nice when still warm out of the oven.
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