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| Willow Enyard
| | #REDIRECT [[Category:Recipe]] |
| Angela Hudson
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| 03/08/2018
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| 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.
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| Recipe: Cranberry Upside Down cake | |
| Heat oven to 350
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| Bake 1 hour to 1 hour and 10 minutes
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| Topping:
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| ½ stick butter or margerine
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| 2/4 packed brown sugar
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| 1 ½ fresh or frozen cranberries
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| In a 9 inch round cake pan- 2 inches deep at least
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| Melt butter or margerine ( in oven ) tilt to coat sides
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| Spread evenly with brown sugar. Add cranberries in one layer
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| Cornmeal cake:
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| 1 stick butter or margerine (softened )
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| ¾ packed brown sugar
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| 1tbs vanilla extract
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| 1 ½ tab. Baking powder
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| 2 eggs
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| ⅔ condensed milk
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| 1 ¼ condensed flour
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| ⅓ condensed yellow cornmeal
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| On medium speed ( or by hand ) beat butter, brown sugar, vanilla, and baking powder until very pale ( about 3 minutes)
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| Beat in eggs 1 at a time ( mixture will look curdled )
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| beat in milk, flourand cornmeal till just blended.
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| Spread over topping.
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| Bake 1 hour to 1 hour and 10 minutesuntil top is browned and a toothpick inserted comes out with moist crunches.
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| Cool in pan only 5 minutes before putting on a serving plate
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| Best served warm
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