The buttery, sugary juices of the cranberries soak into this cake when you flip it over, making it incredibly moist – and beautifully pink!
- 50g (2oz) butter300g (11oz) caster sugar
- 225g (8oz) fresh or frozen cranberries
- 200g (7oz) plain flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp bicarbonate of soda
- 2 eggs
- 200ml (7fl oz) buttermilk
- 75ml (2½ fl oz) vegetable or sunflower oil
- To serve:
- Softly whipped cream
- Brown sugar
Preheat the oven to 180°C/Gas Mark 4.
Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately 2 minutes. Add the cranberries and set aside.
Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, the buttermilk and oil and mix together. Pour this mixture into the dry ingredients and whisk to form a liquid batter. Pour the batter over the cranberries in the pan.
Place the pan in the oven and bake for 30-35 minutes or until the cake feels firm in the centre.
Allow to cool for 5 minutes before turning out by placing an inverted plate over the top of the pan and turning the pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream and sprinkled with brown sugar.
Top tip for making Rachel Allen’s upside-down cranberry cake
You can use many different kinds of fruit for an upside-down cake, such as gooseberries, blueberries, blackberries or slices of apple or pear.