Cranberry Upside Down Cake adapted from Baking From My Home to Yours 
1 cup flour 1 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 1 3/4 sticks (14 tablespoons) butter 1 cup minus 2 tablespoons sugar, divided 1/4 cup chopped walnuts or pecans 2 cups cranberries 2 eggs 1 tsp vanilla 1/3 cup whole milk
Preheat oven to 350. Put an 8 inch round pan on a baking sheet. Whisk together the flour, baking powder, cinnamon, and salt.
Melt 6 tablespoons of the butter in a small saucepan. Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this into the bottom of the pan then scatter over the nuts and top with the cranberries. If frozen berries cause the butter to congeal, don’t worry, everything will melt in the oven.
Using a stand mixer, beat the remaining stick of butter until smooth. Add the remaining ½ cup sugar and beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating one minute between each. Pour in the vanilla. Add half the dry ingredients, mixing only until they disappear. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries, and smooth the top.
Bake for 40-45 minutes or until a knife comes out clean. Carefully turn out onto a serving platter.

Cranberry Upside Down Cake 
adapted from Baking From My Home to Yours 

1 cup flour 
1 tsp baking powder 
1 tsp cinnamon 
1/4 tsp salt 
1 3/4 sticks (14 tablespoons) butter 
1 cup minus 2 tablespoons sugar, divided 
1/4 cup chopped walnuts or pecans 
2 cups cranberries 
2 eggs 
1 tsp vanilla 
1/3 cup whole milk

Preheat oven to 350. Put an 8 inch round pan on a baking sheet. Whisk together the flour, baking powder, cinnamon, and salt.

Melt 6 tablespoons of the butter in a small saucepan. Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this into the bottom of the pan then scatter over the nuts and top with the cranberries. If frozen berries cause the butter to congeal, don’t worry, everything will melt in the oven.

Using a stand mixer, beat the remaining stick of butter until smooth. Add the remaining ½ cup sugar and beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating one minute between each. Pour in the vanilla. Add half the dry ingredients, mixing only until they disappear. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries, and smooth the top.

Bake for 40-45 minutes or until a knife comes out clean. Carefully turn out onto a serving platter.


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    Cranberry Upside Down Cake [[MORE]] adapted from Baking From My Home to Yours 1 cup flour 1 tsp baking powder 1 tsp...
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    sensereminiscence: that looks like pizza to me…
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