Spiced Cranberry Upside Down Cake

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Last week my parents were in town and as luck would have it, I had a crazy busy week at work as well! I managed to rustle up a couple of things for them in a hurry, no time for any elaborate fancy stuff.

My mom got some dried cranberries from Calcutta (I can’t seem to find any here, and I have never spotted fresh cranberries in India!) and they are pretty great! I used them for this cake and it was quite delish! This cake was super moist and the cranberry just made it better!

You will need:

For the cranberries:

  • Dried cranberries: 200 gms.
  • Water: 2 cups
  • Sugar: ½ cup + 2 tablespoons
  • Bay leaf: 1
  • Mace:  2 whole blades
  • Ginger: 1 inch cube

 For the cake:

  • Flour: 2 cups
  • Sugar (granulated): 1 cup
  • Oil (canola/sunflower/rice bran): 1 cup
  • Milk: 1 cup
  • Vanilla essence: few drops
  • Baking powder: 1 ½ teaspoons
  • Eggs: 2
  • Salt: ½ teaspoon
  • Butter for greasing
  • Grated white chocolate (optional): 1 tablespoon

Preheat the oven to 180 degrees Celsius.

Chop the ginger into small pieces.

Grease a round springform pan well with butter and keep aside.

In heavy bottomed saucepan, add the dried cranberries, sugar water, bay leaf and mace (broken into small pieces) and ginger.

Bring to a boil and let is simmer on medium heat for 20 minutes. Keep aside.

Sift the flour, salt and the baking powder together and keep aside.

In a food processor, add the sugar, oil and eggs and mix until well combined.

Add half the flour and half the milk and combine well. Add the remaining flour, milk and vanilla essence and mix into the batter.

Pour the prepared cranberry into cake pan first and next, gently pour the batter into the pan.

Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

Let it cool and carefully invert onto a plate.

Sprinkle with grated white chocolate if using.

Serve warm with vanilla ice cream or whipped cream!

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