Cranberry Upside-Down Cake

Cranberry Upside-Down Cake 

Tender and moist upside-down cranberry cake made with our 100% Ryman rye flour. Its holiday spice meets delicious cranberry tartness. Tis the season!

Download a printable version of the recipe here.

Yield: One 9inch cake
Tools: 9-inch cake pan or 9-inch cast iron pan

Ingredients:
Batter:
210g BSM Ryman Rye WG flour
300g sugar
7g baking powder
5g fine sea salt
113g unsalted butter (melted)
60g grapeseed oil
3 large eggs (room temp)
zest of two large lemons+ 1 large orange
184g full fat buttermilk (room temp)
7g vanilla extract
5g ground cinnamon
4g ground ginger
3g ground clove
Cranberry mixture:
56g unsalted butter
96g brown sugar (packed)
12oz fresh cranberries
30g molasses
2g fine sea salt
3g ground cinnamon
Syrup:
75g orange juice
75g sugar

Preheat an oven to 350°F.

Cranberry mixture:
Add the cranberries to a sauté pan and stir on high heat to release the juices for 2-3 minutes.
Reduce the heat to medium-high and add in the remaining ingredients. Stir constantly, using the back of a spatula to crush the cranberries to release their juices. Once 70% of the cranberries have crushed and the mixture begins to bubble, remove from heat. Pour the mixture into a well-sprayed 9-inch cake pan or cast iron.
Syrup: Combine the orange juice and sugar. Bring to a simmer and allow the sugar to dissolve completely before removing from heat. Set aside for later use.

Batter:
In a large mixing bowl, massage the sugar with the zest to release the oils. Add in the melted butter and grapeseed oil, and whisk to incorporate. Add in the eggs one at a time and whisk until combined, followed by the vanilla extract. In a separate mixing bowl, combine all of the dry ingredients. Add one-third of the dry ingredients to the wet ingredients, then one-third of the buttermilk, alternating until all the dry ingredients and buttermilk have been added. Whisk until the mixture just comes together and there are no longer bits of visible dry ingredients.
Pour the batter over the cranberry mixture in the baking pan. Bake for 40-45 minutes or until a cake tester or toothpick is used and comes out clean. Allow to cool for 15 min before reversing onto a serving plate. Brush the cake generously with the orange syrup. Serve warm or room temp. Pairs well with spiced whipped cream for an elevated holiday
dessert. Happy Holidays to you and yours!