Once upon a time, cranberries were only available in winter and difficult to find unless you were lucky to know a forward-thinking grocer. Thankfully, now we can get frozen cranberries all year round in many supermarkets. It is the tartness and vibrant colour of cranberries that make them an excellent candidate for this upside-down cake. Substitute with other berries, or the more traditional pineapple slices and glacé cherries, if you wish.
To make the cranberry layer, melt the butter and light brown sugar together in a small pan set over a medium heat, until bubbling. Cook until it turns a toffee colour, stirring constantly, and then tip into the bottom of the cake tin, tilting the tin so that it forms an even layer. Tip in the cranberries and set this aside while you make the sponge.
Cream together the butter and dark brown sugar until they are really light and fluffy. Then add two of the eggs and half of the flour and beat well until just combined. Then add the remaining egg with the rest of the flour, the baking powder, ground ginger, lemon zest and vanilla and beat well to combine.
Spoon the mixture on top of the cranberries in the tin and level out the mixture with the back of a spoon.
Once the cake is baked, remove it from the oven and leave to cool down for a moment. Then take a large flat plate and put it upside down over the top of the tin. Holding both the tin and cake plate, flip everything over. Carefully remove the cake tin and serve. This is delicious warm or cold – serve slices with crème Chantilly or ice cream.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.