Upside-Down Cranberry Cake
Adapter from Smitten Kitchen
5 ounces light brown sugar
12 tablespoons unsalted butter, melted
1 tablespoon molasses
8 1/2 ounces all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sour cream
2.5 cups fresh
1 tsp vanilla
Preheat oven to 375°F. Grease a 9-inch round pan and place parchment paper on the bottom only. In a medium pan combine the brown sugar, 4 tablespoons melted butter, molasses and 1/4 cup water and bring to a boil. Pour into prepared cake pan and set pan aside.
In the bowl of an electric mixer fitted with a whisk attachment beat the eggs, sour cream, vanilla on medium until uniform. Add butter, sugar, baking powder and whisk until combined. Add flour and mix until barely combined. Scrape down the sides and whisk until smooth (10-15 seconds).
Wash the cranberries and pour into the baking pan making sure they cover the entire bottom in a single layer. Spread the dough on top and bake for 25-30 minutes or until a tester comes out clean. Cool for 15 minutes and invert onto a plate. Enjoy!