Cranberry Upside Down Cake
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Cranberry Upside Down Cake
Category
Desserts
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- pinch ground cinnamon
- 2 cups cranberries
- 1 teaspoon Fustini’s Meyer Lemon olive oil
- 1 egg
- 1 tablespoon Fustini’s Michigan Apple balsamic vinegar
- 1 1/4 cups flour
- 1 1/2 teaspoon baking powder
- pinch salt
- 1/2 cup milk
- 1 cup heavy cream
- 1-2 tablespoons powdered sugar
- 1 teaspoon Fustini’s Michigan Apple balsamic vinegar
Ingredients
Michigan Apple Cream
Directions
- Preheat oven to 350 degrees. Spread two tablespoons butter on the inside of a 9 inch cake pan. Combine the sugar and cinnamon and sprinkle a couple tablespoons over the butter and shake to coat. Place cranberries on top of sugar and set aside. Place the rest of the butter and sugar along with Fustini&rsquo,s Meyer Lemon olive oil in stand mixer fitted with paddle attachment and process until light and fluffy&mdash,10 minutes. Add the egg and Fustini's Michigan Apple balsamic vinegar and process to combine.
- Whisk together flour, baking powder and salt. Alternating between flour and milk, add to mixer while running to make cake batter. Pour cake batter over cranberries and place into oven. Bake until toothpick inserted in center comes out clean&mdash,35 minutes.,\ Remove from oven and let sit 5 minutes. Invert onto service plate and serve immediately with Michigan Apple Cream.
- Whisk cream in metal bowl until frothy and slightly thickened&mdash,30 seconds. Add sugar and Fustini&rsquo,s Michigan Apple balsamic vinegar and continue whisking till soft peaks. Use immediately.