Little Bit of Old Fashioned Loving
This cake is super easy, really the toughest thing was prepping the pan. It’s a perfect balance of tart and sweet, elegant for tea and a perfect crumb for a picnic. Almost too perfect, I found myself snacking on it instead of lunch.
Every so often I come across a recipe that reminds me of my grandmother, creating memories of yeast and warm mittens. My Nana just recently celebrated her birthday so to find a cake that screams East Coast charm barely out of the 1930’s was so fitting to try. Plus, it’s red, sweet and a little bit tart, just like Valentine’s really is.
CRANBERRY UPSIDE DOWN CAKE
1 1/2 Cups Cranberries, frozen
2/3 Cup Walnuts, broken
1/3 Cup Demara Sugar, loosely packed1/2 Cup Margarine
2/3 Cup Granulated Sugar
2 Cup All Purpose Flour, sifted
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 Cup Soy Milk
2 teaspoons Lemon Juice
1 teaspoon Lemon Zest
Preheat the oven to 350ºF.
Spray an 8″ square cake pan and line it with parchment paper.
In a small bowl, toss the cranberries, walnuts and demara sugar to combine.
Evenly layer the cranberry mixture to the bottom of the pan.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the margarine with the granulated sugar until very smooth.
Sift together the flour, baking powder and salt.
In a measuring cup, combine the milk with the lemon juice.
Alternately add the flour and the milk mixtures to the creamed margarine until the batter is thick but smooth, adding the lemon zest with the last addition.
Dollop the batter over the cranberries, spreading carefully and evenly.
Bake for 40 – 45 minutes, or until the edges are golden and a cake tester is cleanly removed from the center of the cake.
Cool completely then invert on to a board to cut, if desired.
Dust with confectioners sugar.
Serve with love and tea.