I’m always looking for ways to use cranberries.  I suppose they’re my transition fruit from fall into winter.  Even though I’m not a winter person, I welcome cranberry season with open arms.  And when combined with orange as in this Cranberry-Orange-Walnut Upside Down Coffee Cake and my oh-so-yummy Cranberry-Orange Scones, all my winter blues turn a brilliant, happy red.  

And you know what that means…

Christmas is just around the corner.  I know.  I know.  We haven’t even made it to Thanksgiving and I’m already talking Christmas.  I usually don’t do that because I do love to plan for Thanksgiving, but his year we are off to the beach for another of our non-traditional holidays.  We may not be smoking, frying or roasting a turkey, but we’ll be enjoying lots of fresh seafood instead. I’m sure they Pilgrims and Native Americans had their share of seafood as well.  So, you’ll forgive me I hope for just a hop, skip and jump nod to Thanksgiving this year.  Pretty please.

I’ve already started baking for Christmas.  One of Hubby’s traditions is the passing out of his favorite Pumpkin Bread to like a bajillion (that’s a word — just ask Perfect Boy) of his closest “friends.”  It all started years ago when he was campaigning for Prosecuting Attorney in the year of the “Super Election.”  Do you remember that?  I will NEVER forget that year.  Not only was it a tough, emotionally-charged campaign, it was during February of all things.  And. It. Was. Frigid!  Not just cold.  It was bone-chilling, freezing your lips cold COLD.

Did I mention that this was still in the days of door-to-door campaigning?  Over three counties, by the way, just in case you were wondering.  In the city.  In the country.  Over every back road and trail you cannot possible expect to find even with a GPS.

One morning when it was already snowing (of course it HAD to snow this year in Arkansas), he set out to cover yet another street in another town.  I was making his pumpkin bread just to have as a little pick-me-up treat, when he asked to take some with him.  So I made a dozen or so small loaves and away he went.  The rest they say is history.

He gets calls every year wanting to know when to expect the pumpkin bread delivery.  And since this is an election year, I’ll be getting all of those loaves headed to the over very soon:)  

Hey, whatever works.

But this isn’t about pumpkin bread, is it.  It’s all about the deliciousness of this beautiful and flavorful cake that should be heading to your oven very, very soon.  Why not make it  the start of a new tradition at your house.  Go meet and new neighbor and share a slice or two or even the whole dang thing.  You’ll be their next best friend.  Forever.

While I use this primarily as a breakfast or brunch treat, add a little whipped cream and you have dessert for dinner.  Or breakfast.  Whipped cream is milk, isn’t it?

Cranberry-Orange Walnut Upside Down Cake

2013-11-09 08:05:56

Serves 8

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Topping

1. 3/4 cup firmly packed dark brown sugar
2. 1/4 cup unsalted butter
3. 8 ounces fresh or frozen cranberries
4. 1/4 cup chopped and toasted walnuts

Cake

1. 1 3/4 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1/2 teaspoon ground ginger
5. 1/4 teaspoon ground cinnamon
6. 1/4 teaspoon ground allspice
7. pinch of ground cloves
8. 1 1/2 cups sugar
9. 1/2 cup unsalted butter at room temperature
10. 3 large eggs
11. 2 Tablespoons fine orange zest
12. 1 teaspoon orange extract
13. 1/2 cup thickened Greek yogurt (or sour cream)
14. 1/4 cup milk
15. scant 1/2 cup chopped cranberries
16. scant 1/2 cup chopped, toasted walnuts

Instructions

1. Preheat the oven to 350 degrees. Spray the bottom of a 9-inch diameter cake pan with nonstick spray and set aside.

For the topping

1. Melt together the 1/4 cup butter and the dark brown sugar just until the butter is melted. Stir and pour into the prepared cake pan.
2. Place a single layer of cranberries on the top of the butter-sugar mixture and sprinkle with the 1/4 cup of toasted walnuts.

For the cake

1. Sift together the flour, baking powder, salt, and spices; set aside.
2. Cream together the 1/2 cup unsalted butter and the granulated sugar. Add in the eggs one at a time, beating well after each. Add in the sour cream and milk; mix well.
3. Add the flour mixture a third at a time, beating well after each addition. Stir in the orange zest, chopped cranberries and remaining walnuts.
4. Pour the batter evenly over the cranberry layer in the cake pan and smooth the surface. Place in the preheated oven and immediately reduce the temperature to 325 degrees.
5. Bake for 50-60 minutes until a cake tester inserted int he middle comes out clean. Cool in the pan for 10 minutes. Run a knife or offset spatula around the edges of the pan before turning out onto a wire rack to cool completely.

Adapted from Simple Recipes

Adapted from Simple Recipes

Dining With Debbie https://diningwithdebbie.net/