Cranberry Upside Down Cake
Jennifer made this yummy cake yesterday, too, and I got the recipe from her. It's rich and yummy, and I thought I'd share the recipe with you all. I'm going to make it tomorrow for Christmas dinner's dessert.
Preheat oven to 325*
Line a 9" cake pan with waxed paper
Pour in 2 cups whole fresh cranberries, and spread them out
1/2 cup walnuts (or pecans), spread over the cranberries
1/2 cup sugar over the nuts and berries
Batter: 2 beaten eggs
Add one cup sugar-mix slowly
Add 1 stick softened butter
Add 1 cup flour, slowly
(I'm assuming she means using a blender for this batter...not a spoon)
Spread the batter over the cranberry/nut/sugar mixture.
Bake at 325* for 60-65 minutes.
Turn out on plate as soon as it's out of the oven.
Remove wax paper carefully.
When cool, dust with powdered sugar.
This cake can be prepared with other fruits as well, like peaches and pineapple.