Cranberry Upside-down Cake

Here's the new thing that I made this year. Everyone loved it... there is only a little sliver leftover. Everyone that is except for me. It came out fine, but it was too heavy on the cinnamon for my taste. What I did really really like about it was that it was not too sweet.

I got up early this morning to make it so I could put it in the oven before the turkey went in. I considered making it the night before, but I thought the cake would get a little soggy and stale if I made it too far ahead. I mixed up the dry ingredients the night before and left them out on the counter in a covered mixing bowl. I left the butter and the eggs out as well so they would be at the proper temperature first thing in the morning.

Cranberry Upside-down Cake
(Adapted from FamilyFun magazine)
Serves Ten

Ingredients
6 Tablespoon butter, softened
2 cups fresh or frozen cranberries
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans, toasted
1 cup granulated sugar
2 eggs room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1/12 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cups buttermilk

> Pre-heat oven to 350 degrees. Melt 2 Tablespoons of the butter and pour it into a 9 inch springform pan.

> In a mixing bowl, combine the cranberries and the brown sugar, then scatter the mixture atop the butter. Sprinkle on the pecans.

> Beat the remaining 4 tablespoons of butter and the sugar at medium speed with a electric mixer until well blended. Beat in the eggs one at a time, then beat in the vanilla extract.

> Combine the flour, bakin powder, and cinnamon in a small bowl and stir well. Beat a third of the dry ingredients in to the creambed mixture, followed by half of the buttermilk. Continue alternating in this way until you've beaten in the last of the dry ingredients. Pour the batter over the cranberries and spread to even out if needed.

> Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50 minutes. Let it cool in the pan for about 5 minutes, then invert the cake onto a serving platter and remove the pan.