Weekend just flew.Saturday evening we went for seeing Sherlock Holmes. I did enjoy the movie it was totally different but I still love the old Brittish Sherlock Holmes series........
And I took this cranberry cake to my inlaws place for sunday cofffee and then late afternoon MIL opened up two bottle of bublie to celebrate Newyears ,with her mom as her mom goes every year to celebrate with her eldest daughter.
Made this cake yesterday for afternon coffee , it is the same recipe as the upside down pear cake which I made few weeks afo, but this time i made with cranberries.
Only thing is instead of the cranberries beeing on the bottom; they were floating on top, so I don't know if it is really a upside down cake :-)
Th butter was stuck in the bottom, when i flipped the cake upside down, so i scraped the butter and melted in a pan and poured over the cranberry top.
I am sedning this to Sudeshna of Cook Like A Bong who is the guest host for this months Monthly Mingle.
300 gm Sugar
225 gm fresh or frozen cranberries
200 gm plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp bicarbonate of soda
200 ml butter milk
75 ml sunflower oil/vegetable oil
To serveSoftly whipped cream
Preaheat the oven to 180° c.
Melt the butter in the ovenproof pan.
Stir in half the sugar and cook over a gentle heat for approximatley 2 minutes. Add the cranberries and set aside.
I melted the butter in a pan and then poured it on to my baking pan.
Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a bowl and add the remaining sugar, the butter milk and oil and mix together.
Pour this mixture into the dry ingridients and whisk to form a liquid batter.
Pour the batter over the pears in the pan.Place the pan in the oven and bake for 30 to 35 minutes or untill the cake feels firm in the center.
Allow to cool for 5 minutes before turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with the whipped cream.