|Cranberries swimming in a browned-butter maple caramel|
It smelled heavenly while cooking (I mean, it's essentially a browned butter caramel that ends up topping the cake), and it was delicious. This would be a fantastic addition to your Thanksgiving table, and it might very well end up at mine again!
The best part about this cake? It had nothing to do with the creative process of developing the recipe, my healthy modifications, or even how it tasted. It was who I got to share it with. Good friends, whom I wouldn't have met had it not been for this blog (thankful!). We divided and conquered the meal, leaving us with time to catch up, share some laughs, relax and imbibe.
Good living isn't only about the food you eat, it's about who you get to eat it with.
Cranberry Upside-Down Cake
Recipe by Shannon
A few notes on this cake; the cake is not too sweet and could totally pass as breakfast. The maple sugar imparts a subtle maple flavor, but if you can't find it feel free to substitute the regular stuff. It also could be baked in a smaller skillet if you prefer a thicker layer of cake, increase the baking time a bit.
1c maple sugar, divided
1T maple syrup
2 1/2c cranberries
1c white whole wheat flour
1/2c semolina flour (or AP flour)
1/4-1/2t orange zest (I eye-balled this)
2t baking powder
2 lg eggs
1c greek yogurt (I use 2%)
6T neutral oil (I used 2T melted coconut oil and 4T canola)
In an oven-proof 12" skillet, melt butter over medium heat until it starts to brown and smell nutty. Whisk in 1/2c maple sugar, maple syrup and water and remove from the heat. Let cool.
Preheat oven to 350deg.
Add cranberries to the skillet once cool, making sure to cover the surface of the skillet. Sift dry ingredients (flours through salt) together into a medium bowl. In a separate large bowl, whisk together eggs, yogurt, oil and 1/2c maple sugar. Add dry ingredients and stir until just combined. Dollup the batter onto the cranberries and spread into an even layer. Bake for 35-45min, until a toothpick inserted into the center comes clean.
Cool the cake for 15min. Place a plate/platter on top of the cake, then flip the skillet over and remove the skillet from on top of the cake. Serve warm or RT.
Suggested accompaniments: maple greek yogurt, maple whipped cream or ice cream
**Edited to add: If you don't have a large enough skillet, you can also prepare this in a springform pan or cake pan. Simply prepare the caramel sauce in a saucepan, and then pour into your desired pan lined with parchment paper (sprayed with nonstick spray on both sides). Add cranberries (you might not need as much) and then proceed as above. Adjust the cooking time according to the size of your pan and thickness of the batter.
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.