Cranberry Upside Down Cake

"I took a trip to Whitesbog Village, in Burlington County, which has been the center of cranberry cultivation in New Jersey since the early 1900's," says chef Josh Thomsen of Agricola, a farm-to-table restaurant scheduled to open in Princeton early next year. "Like any foodie, I get a kick out of coming up with ideas on how to prepare ingredients. This cake is tart, sweet, crunchy and easy to make."

Cranberry Upside Down Cake


1 cup all-purpose flour 
1 tsp baking powder 
1 tsp cinnamon 
1/2 tsp allspice 
1/4 tsp salt 
1-3/4 tsp butter, room temperature 
1-1/4 cup sugar 
1/4 cup chopped pecans 
zest of 1 orange 
2 cup cranberries 
2 eggs, room temperature 
1 tsp vanilla extract 
1/3 cup whole milk 
1/3 cup red currant jelly 


1) Preheat oven to 350 degrees.

2) Sift flour, baking powder, cinnamon, salt and orange zest in a medium bowl. 

3) Melt 6 tbsp butter over medium-high heat. Add 8 tbsp sugar and stir until it dissolves. Continue cooking this caramel until it reaches a bubbly boil. 

4) Pour the caramel into the bottom of an 8×2-inch round cake pan. Scatter cranberries and pecans over the caramel and press down gently with the back of a spoon or spatula. 

5) In a mixer with a paddle attachment, cream 8 tbsp butter until soft. 

6) Add 1/2 cup sugar and beat until creamy, about 3 minutes. 

7) Add eggs one at a time, then vanilla. Add half the flour mixture and beat over low flame until just incorporated. 

8) Add milk, then remaining flour mixture. 

9) Spoon batter over cranberries and smooth with a spatula. 

10) Bake 40-45 minutes. 

11) Warm jelly until smooth, and glaze the warm cake with it. Let cool, and serve. 

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