Cranberry upside down cake recipe by Maureen Joyce of MJ’s Cafe

Cranberry upside down cake from Maureen Joyce of MJ’s Cafe

Ingredients:
2 1/2 cups cranberries
1/4 cup orange or satsuma juice
2 cups butter, divided (plus more to grease the pan)
1/2 cup brown sugar
2 cups sugar
4 eggs
3 cups all purpose flour
3 teaspoons baking powder
1 cup half and half
2 teaspoons vanilla

1. Heat the oven to 350 degrees. Butter and flour a bundt cake pan.

2. Simmer the cranberries in the juice until thick (about 20-30 minutes).

3. Melt 1 cup of the butter in the prepared bundt cake pan. Sprinkle the pan with brown sugar. Add the cranberry sauce.

4. In a mixing bowl, cream the remaining butter and the sugar until pale. Add the eggs one at a time.

5. Sift the flour and baking powder, then add to the mixing bowl alternatively with half and half followed by the vanilla.

6. Pour the mixture carefully over the cranberry sauce. Bake for 40 minutes.

7. When the cake is done, let it cool slightly before removing from the pan.