This delightful cranberry upside down cake is a little bit tart, not too sweet and vibrant in colour. A tasty alternative to the traditional pineapple upside down cake. Enjoy warm or cold with some ice cream.
Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin and line with baking parchment.
For the topping:
In a saucepan over a medium heat, add the sugar and stir until caramelised. Add the cranberries and cook for 5 minutes, stirring constantly. Pour into the base of the prepared cake tin.
For the cake:
In a bowl, beat together the butter and the sugar until light and fluffy. Add the egg, vanilla extract, milk and lemon zest and beat until well combined.
In a separate bowl, combine the flour, baking powder, salt and spices and mix well. Fold into the wet ingredients then gently pour over the cranberries, smoothing the top lightly.
Bake in the preheated oven for 60 to 80 minutes until a skewer inserted into the centre comes out clean. Remove from the oven, and using the baking parchment to help you, cover with a plate and invert, flipping the cake upside down. Remove the tin and baking parchment. Allow to cool a little then slice and serve.