Cranberry Upside Down Cake

Instructions

Preheat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) springform pan, then line the bottom and sides with buttered parchment paper. Line a rimmed baking sheet with foil. (Don’t be tempted to skip this step. There is a good chance that some sticky red liquid is going to leak out during baking.)

In a small saucepan over low heat, combine 1/4 cup (2 oz 57 g) of the butter, 1/2 cup of the sugar (100 g), 2 tablespoons of the Grand Marnier (30 ml), and a pinch of salt and cook, stirring with a wooden spoon, just until melted, about 2 minutes.

Pour the mixture into the prepared pan, then scatter the cranberries over the top.

In a stand mixer fitted with the paddle attachment, beat the remaining 3/4 cup (6 oz 170 g) butter on medium-high speed until creamy and smooth, about 2 minutes.

Turn the mixer speed to low, add the remaining 1 cup sugar (200 g) and the vanilla, and mix until incorporated, about 1 minute.

Then turn the speed to medium-high and mix until light and fluffy, about 5 minutes more. Scrape the bowl often for even incorporation.

Reduce the speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.

In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.

In a liquid measuring cup, stir together the buttermilk and remaining 2 tablespoons Grand Marnier (30 ml).

Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add one-half of the buttermilk mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.

Scrape the batter into the springform pan, covering the cranberries, then smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Set the pan on the prepared baking sheet.

Bake until the cake is golden and a tester comes out clean, 55 to 65 minutes.

Let the cake cool in the pan for 5 minutes, then run a knife around the edge and undo the side of the springform. Invert onto a serving plate, allowing the base to drop with the cake, gently peel off the base and parchment. Serve the cake slightly warm.

Dessert