Or basically: everything I ever want in an autumn dessert.
this turbinado sugar works best here), then whip up the cake batter.
A quick 30 minutes in the oven, followed by a flip out onto a serving board, and you have yourself an elegant dessert that looks as gorgeous as it tastes.
Here I served it plain, but I also love it with some softly whipped cream.
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Cranberry Cornmeal Upside-Down Cake
Yields about 8 servings
1/2 cup butter, room temperature
1/2 cup turbinado sugar (or "sugar in the raw")
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1 3/4 cups cranberries
1 large egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup half & half
Preheat oven to 350 degrees. Cut 2 tablespoons from the butter and melt in the microwave or on a stovetop. Pour into an 8" or 9" round baking pan, and swirl to coat well. Add the turbinado sugar and tilt the pan until it forms an even crust on the bottom. Sprinkle with the cinnamon and add the cranberries in a single flat layer.
In the base of an electric mixer, cream the remaining butter and the granulated sugar until light and fluffy (about 3 minutes), then beat in the egg for an additional 2 minutes, followed by the vanilla.
In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt, and then add to the creamed butter along with the half & half. Mix just until combined.
Spoon batter over the cranberries, and spread out evenly with the back of a wet spoon.
Bake 30 minutes, or until a tester comes out clean. Let cool in pan 10 minutes, before running a knife along the sides, and flipping out onto a serving dish. Replace any cranberries that stick to the pan, and serve slightly warm.