Cranberry Upside-Down Skillet Cake
Ingredients
- yield: one 10-inch cake
- preheat oven to 350 degrees
- Be sure to use at least a 10-inch skillet. You will more than likely have some spillage while the cake is baking. Be sure to place the skillet on a baking sheet cover in aluminum foil to catch the spills.
- make the topping:
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 12 ounces Hurst's Berry Farms whole cranberries washed
- Add butter brown sugar, and cinnamon to a 10-inch cast iron skillet over medium heat. Cook, stir frequently, until mixture starts to bubble.
- Add cranberries. Cook for 5 minutes or until cranberries start to pop.
- Remove from heat and set aside.
- make cake batter:
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 3/4 cup granulated sugar
- 1 1/2 cup self-rising flour
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- topping:
- Add butter, brown sugar, and cinnamon to a 10-inch cast iron skillet over medium heat. Cook, stir frequently, until mixture starts to bubble.
- Add cranberries. Cook for 5 minutes or until cranberries start to pop.
- Remove from heat and set aside.
- cake batter:
- With an electric mixer, cream together cream cheese, butter, and granulated sugar.
- Stir together buttermilk, eggs, and vanilla flavor.
- Add flour and wet ingredients to creamed mixture alternately, starting and ending with dry ingredients. Only mix until all traces of flour are gone.
- Pour batter over cranberry topping and spread evenly. Place skillet on top of a baking sheet to catch spills.
- Bake in a 350 degree preheated oven for 55 minutes or until toothpick inserted into cake comes out clean.
- Remove from oven and let cool for 5 minutes.
- Invert cake onto a large platter. Let cool for 15 minutes before cutting.
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