Cranberry Streusel Upside Down Cake

This delicious recipe comes from Fine Cooking Magazine; I didn’t make any changes to their recipe but I think that next time I might make a little more streusel because you can never have enough streusel in my opinion. If it’s possible, weigh the flour; I dumped two cups on my scale and it was about 2 oz. more than what the recipe calls for- it would have made for a dry cake if I hadn’t weighed the flour.

For the Streusel:
1/2 cup chopped, toasted pecans
1/4 cup packed light brown sugar
1/4 cup flour
3/4 t cinnamon
1/4 t kosher salt
2 T unsalted butter, melted

Stir together all the ingredients.

For the Topping:
3 T unsalted butter
3/4 cup sugar
3 cups cranberries (1 bag)
3 T water

Butter a 9″X 2″ round cake pan and line with parchment- butter the parchment as well. Combine butter and sugar in a 2 quart saucepan and cook over medium heat, stirring until sugar is dissolved. Keep cooking, stirring occasionally, until the mixture looks a little darker than peanut butter. Add the water carefully- it will steam with intent to burn your hand- and cook for about 30 seconds until everything is combined. Pour the caramel into the prepared pan right away and let cool for about 5 minutes. Pour the cranberries over the caramel.

For the Cake:
9 oz. (2 cups- scant if you don’t want to weigh the flour) flour
2 t baking powder
1 t kosher salt
9 T unsalted butter, softened
3/4 cup sugar
2 t vanilla
3 eggs, room temp.
3/4 cup buttermilk, room temp.

Combine flour, baking powder and salt; beat butter and sugar with the paddle attachment for about 5 minutes, scraping the sides occasionally. Add the vanilla and then the eggs, one at a time, beating just until combined.

Preheat oven to 350ยบ.

Alternately, add the flour mixture in 3 additions and buttermilk (2 additions), beating just until combined. Carefully spread half the batter over the cranberries; sprinkle the streusel over the batter and then carefully spread the rest of the batter to cover the streusel. Tap the pan against the counter a couple times to get rid of any bubbles and bake for about 45-55 minutes (I had to go 55 minutes). Let cool for 30 minutes; run a knife around the edge of the pan and invert the cake onto a serving platter. Definitely don’t eat the parchment…..

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