Cran-Raspberry Upside Down Cake
|Served a la office|
At any rate, Waitrose stock frozen cranberries so this cake is an any day of the year cake. Which is lucky because it is amazing. Even more amazing is how quick and easy it is. Assuming you remembered to order the frozen cranberries on your weekly shop.
|Caramel colour - tick|
|Don't worry about my wrinkle, I fixed that up after I took the photo.|
Onto the caramel you tip 100grams of cranberries, which looked a bit sparse, so I tipped in 200 grams of cranberries which looked on the generous side of "about right". This is a 20cm pan, not sure what the recipe called for now!
|All mixed up with somewhere to go|
|Smoothed onto the frozen cranberries|
|In situ (and how I love my oven!)|
Rose recommends to tip this out immediately - hardened caramel would definitely result in a less than smooth evacuation of the cake.
See, I did as I was told and lost a few cranberries to the tin. All was resurrected though within seconds as I scooped them out and returned them to their rightful home.
The final cake is then brushed with some melted raspberry jam and whilst it will never win prizes for the prettiest cake in the book, it tasted pretty incredible. The sharpness of the cranberries was offset by the caramel and the softly tart cake. This one made it into work and there were lots of positive comments. Pretty much the only cake that is consumed at work is either one that I have made or the ones that make their way around on the cake trolley once a week. Yes, we have a cake trolley - always a tray bake. My cakes seem to be more widely consumed amongst our team than those proffered by the cake trolley. This may be because mine taste amazing. But more likely it is because mine are free and the cake trolley is £1.50 a piece.