Cranberry Upside Down Cake

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Narrative

Willow Enyard

03/08/2018

It was Thanksgiving of 2007. I walked into the room and instantly smelled the saltiness of the turkey, the buttered soft bread. After the first meal all of the desserts were brought out and my heart jumped out of my chest. I could instantly smell the delicious crunchy cranberries from the cranberry upside down cake that my mom makes every year. It had become kind of a special occasion dessert. A family function kind of food. It's sour and sweet combo almost melts into your mouth. It instantly takes over all of your tastebuds. Cranberry upside down cake has a special place in my heart, and I hope that when you try it it does for you as well.

Cranberry Upside Down cake

Topping

  • ½ stick butter or margarine
  • 2/4 packed brown sugar
  • 1½ fresh or frozen cranberries

In a 9 inch round cake pan- 2 inches deep at least

Melt butter or margarine (in oven) tilt to coat sides

Spread evenly with brown sugar. Add cranberries in one layer.

Cornmeal cake

  • 1 stick butter or margarine (softened)
  • ¾ packed brown sugar
  • 1 tbs vanilla extract
  • 1½ tb. Baking powder
  • 2 eggs
  • ⅔ condensed milk
  • 1 ¼ condensed flour
  • ⅓ condensed yellow cornmeal

Heat oven to 350

On medium speed (or by hand) beat butter, brown sugar, vanilla, and baking powder until very pale (about 3 minutes).

Beat in eggs 1 at a time (mixture will look curdled).

Beat in milk, flourand cornmeal till just blended.

Spread over topping.

Bake 1 hour to 1 hour and 10 minutes until top is browned and a toothpick inserted comes out with moist crunches.

Cool in pan only 5 minutes before putting on a serving plate.

Best served warm.