Cranberry Upside-Down Cake

I love Cranberries and I take full advantage of their abundance this time of year, packing them into everything. This Cranberry Upside-Down cake is another perfect example of how to make the most of these gorgeous ruby-red fruits during the festive season. I came across this recipe in one of my Christmas baking magazines and had to continue the cranberry madness that takes over our home during the holidays. A tender, moist cake topped with the caramelized cranberries that can also be served as a dessert.

Cranberry Upside-Down Cake

Ingredients
2 tbsp Demerara sugar
150g fresh cranberries
125g soft butter
125g caster sugar
50g ground almonds
2 free-range eggs
Grated zest of 1 orange
1 tbsp orange juice
125g self-raising flour, sifted
1 level tsp baking powder
1 level tsp ground cinnamon

Preheat the oven to 180oC/160oC fan/Gas 4. Grease a 20cm cake tin and sprinkle over 2tbsp Demerara sugar, then 150g cranberries. Put the 125g each soft butter and caster sugar, 50g ground almonds, 2 free range eggs, the grated zest of an orange and 1tbsp of the juice in a mixing bowl. Sift in 125g self-raising flour, 1 level tsp each baking powder and ground cinnamon. Beat until evenly mixed. Spread over the cranberries. Bake for 30 minutes or until the top springs back when lightly pressed. Serve warm or cold.