Im in cranberry heaven

Ok bees and bears. I love to bake. I'm a purist. There's certain things that I must have in my kitchen. Eggs, butter, a little All purpose (flour that is). Not exactly sure why I bought self rising flour. Especially since I really don't use it. For many reasons. It already has the leavening agents in it and I'm not really sure what the ratio of leavening to flour actually is. So I would never use it in a recipe that calls for all purpose. But I decided to use it today. I had some cranberries that needed to be used. So I made some cranberry sauce (recipe for sauce in blog entry from November 4th 2011)
I wanted to make an upside down cake. This was an easy fast cake with self rising flour and its not too sweet. Perfect for a brunch or breakfast.

Ingredients for the batter
2 cups self rising (flour that is ;)
1/2 cup sugar
1 1/2 cups milk
2 eggs
1/3 cup vegetable oil

This is so easy...combine your wet ingredients and add to your dry..batter will be lumpy and that's ok. Makes for fluffy texture.

Take a round cake pan and grease it up good. Pour enough cranberry sauce to cover the bottom. Take 3/4 cup chopped pecans or walnuts. I used both. Sprinkle over the cranberry sauce. Sprinkle an extra tbs of sugar over this mixture if you want your topping to be extra sweet. Take your batter and pour over cranberries and nuts. Bake at 350 for 30-35 minutes until edges pull away from sides of the pan and toothpick comes out clean.
When you flip and unmold your cake if some of your cranberry sauce sticks to the bottom just scrape it off and put it ontop of your cake. This has the texture of a coffee cake. My cranberries were a bit tart which I like. Tastes really good with a drizzle or real maple syrup.
This was so easy...its a keeper for the cranberry fans out there. Hope your inspired like I was!
Off for now :)

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