Well, it's true, I have posted an upside down cornmeal cake before. So why another one? Very simple, because I love it! I like mixing cornmeal into cake batters and I just adore upside down desserts. This one is made with cranberries which are just in season and have a special place during the Holidays Celebrations.
Cranberries are packed with nutrients and anti-oxidants, so I don't really consider this a dessert, it's more like a breakfast cake that is good for me. I like to have it with coffee in the morning. The tart taste of the cranberries are sure to wake me up. And God knows I need that
some most mornings...
Upside Down Cranberry Cornmeal Cake Recipe:
find original recipe here
You will need:
2 tbsp unsalted butter
3/4 lb fresh cranberries
1 3/4 cups sugar, divided
4 tsp lemon zest, divided
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp yellow cornmeal ( I used medium ground)
2 large eggs
1 large egg yolk
2/3 cup milk (I used 1%)
1/2 cup canola oil
* **Equipment: a 10 inch cast iron skillet
Preheat oven to 350 degrees F.
On a 10 inches cast iron skillet, melt butter over medium heat and add the cranberries, 1 cup of the sugar 2 teaspoons of the lemon zest and the lemon juice. Stir and cook for about 5 minutes until the cranberries have released most of their juices.
Remove cranberries with a slotted spoon and continue cooking down the liquid until it is bubbly and thickened, about 2 minutes more. (this is an optional step, see photo/note bellow)
Removing the cranberries from the skillet while the sauce thickens will help maintain their shape.
Return cranberries to skillet (if removed) and arrange them in a single layer. Remove from heat and let it cool for about 20 minutes.
Meanwhile, make the batter. Sift together the flour, baking powder and salt. Stir in cornmeal.
Using an electric mixer, beat eggs, egg yolk, milk, oil and the remaining 2 teaspoon of lemon zest until frothy. Add the remaining 3/4 cup of sugar and mix to combine.Pour the wet ingredients over the dry ingredients and mix just until smooth. Do not over mix it. Pour batter over the cooled cranberries in the skillet. Bake for about 40 minutes (top should be browning, and a toothpick inserted in the center should come out smooth).
Let cake rest on a rack for 20 minutes then carefully invert the cake onto a plate.