350 degree oven, 9 inch pan
In the bottom of a greased pan add 1 cup fresh cranberries, 2 TB melted butter, 2 TB orange juice, 1/2 cup dark brown sugar to which you've added 1/2 tsp cinnamon.
Cake batter:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 large egg
1/2 cup skim milk soured (add a TB of lemon juice)
Pour over cranberry mixture, bake at 350 for 40 minutes. Cool 5 minutes, then run a knife around the edges to loosen it, and flip onto plate.
I love to serve this warm. I tend to use 1/2 whole wheat flour and 1/2 white, but I've made it with all whole wheat as well, and though not quite as light, the heavier batter works well with the tart/spicy cranberry topping.
To make it even fancier, you can add a glaze too it as well (1 cup powdered sugar, 1 tsp melted butter and 2 TB organge juice...mix and drizzle over the cooled cake), but I don't generally bother. It's great without.
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EVERYTHING BUT A GROOM, Avalon Books, 12/07
EVERYTHING BUT A BRIDE, Avalon Books, 8/08
SAME TIME NEXT SUMMER, Harlequin Superromance, 8/08
THE PTA MOM trilogy, Harlequin American Romance, starting 10/08
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