Baking Bucket List Item

Upside Down Cake. I do not remember my Mom ever making this. If she did, it was probably a Pineapple Upside Down, but I do not have a crisp memory of her making one. I was in uncharted territory.

I have wanted to try this forever. An email popped up yesterday from ZoeBakes.

Cranberry Raspberry Upside Down Cake.

The fresh cranberries had just arrived at Bishops. They are harvested one town over from us.

The cake was quite easy to make. I did cut the recipe in 1/2. I used my little 6" springform pan. Perfect for the two of us.

The result was a moist cake with a tart and sweet topping.

Check that off the bucket list!

Ingredients

6 cups (680g) cranberries, fresh or frozen

2 cups (284g) raspberries, fresh or frozen

2 cups (400g) sugar divided

1 cup (224g) unsalted butter, softened

1 tsp lemon zest

2 tsp vanilla extract

3 eggs, room temperature

2 cups (260g) all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup (42g) almond flour

1 cup buttermilk (See Note at end of recipe)

Method-

Preheat oven to 350°F. Grease an 8×3-inch springform pan with butter and line with parchment.

In a saucepan, heat the cranberries and 3/4 cup sugar over medium heat, just until the cranberries start to burst and the sugar melts. 

Turn off the heat and stir in the raspberries. 

Pour the berries into the prepared pan.

Cream together the butter, 1 1/4 cups sugar, zest, and vanilla until light and fluffy, about 5-8 minutes. 

Scrape down the bowl and add the eggs, one at a time, scraping after each. 

In a separate bowl, whisk together the flour, baking powder, baking soda, and almond flour. 

Add half the dry ingredients to the butter mixture, mix to incorporate, then add half the buttermilk. 

Repeat with the remaining flour and buttermilk. 

Mix just until it is all smooth.

Spread the batter evenly over the berries.

Place the pan on a baking sheet covered with foil, just in case the berry juices leak from the pan. 

Bake for about 1 hour and 15 minutes, or until a tester comes out clean. 

Let the cake cool for about 30 minutes.

Invert the cake onto a platter. 

Eat warm or room temperature with ice cream or nothing at all.

The Note-

How to make buttermilk?

To one cup of milk, add 1 Tablespoon of lemon juice (or white vinegar).

Gently stir and let the mixture sit for 5 to 10 minutes.

The acid will cause the milk to curdle slightly, thickening it and giving it the necessary acidity to act as a substitute for buttermilk in most baking recipes.