Perfect for serving after your holiday meal or bringing to a party. The holiday season has arrived when we start seeing cranberry desserts. They're so festive. Serving these individually plated with a scoop of ice cream would be a lovely end to dinner.
Makes 8 mini loaves or one 9" cake
Cranberry Upside Down Mini Cakes
1 1/4 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 pint fresh cranberries
1 1/2 tablespoons butter + 6 tablespoons butter, melted
1 tablespoon sugar + 1 cup sugar
zest of 1 orange
1/2 teaspoon ground ginger
3/4 cup milk
Heat oven to 350 degrees and grease a mini loavf pan.
In a small bowl, whisk flour, salt and baking powder together. Set aside.
Toss cranberries with 1 1/2 tablespoons melted butter and 1 tablespoon sugar until cranberries are covered. Divide cranberries into the wells of a mini loaf pan. Set aside.
In a large bowl with an electric mixer, cream remaining butter and sugar for 2 minutes. Add egg and mix 2 minutes more. Add orange zest, ginger, flour mixture and milk. Mix 1 minute. Spoon batter over cranberries.
Bake about 30 minutes or until cakes test clean. Remove from oven and let cool for 5 minutes. Cut of any peaks so the loaves tops are flat. (Feel free to eat any piece you cut off.) Run a knife around the end of each loaf and carefully invert pan to remove and 'upside down' each cake.