Cranberry Upside-Down Cake
"This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner. (Recipe adapted from The Art of Simple Food by Alice Waters.)..."
INGREDIENTS
•
3/4 cup packed light brown sugar
•
4 tablespoons unsalted butter, softened, divided
•
2 tablespoons plus 1/4 cup fresh orange juice, divided
•
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
•
3/4 cup whole-wheat pastry flour (see Note)
•
3/4 cup all-purpose flour
•
2 teaspoons baking powder
•
1/4 teaspoon salt
•
2 large eggs, at room temperature (see Tip)
•
1/3 cup canola oil
•
1 cup granulated sugar
•
1 teaspoon vanilla extract
•
1/2 cup low-fat milk, at room temperature
•
Whipped cream for garnish
•
Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in
ADVERTISEMENT