Cranberry Upside Down Mini Cakes

minicakes02.jpg
minicakes03.jpg

Perfect for serving after your holiday meal or bringing to a party.  The holiday season has arrived when we start seeing cranberry desserts.  They're so festive.  Serving these individually plated with a scoop of ice cream would be a lovely end to dinner.

Makes 8 mini loaves or one 9" cake

Cranberry Upside Down Mini Cakes

1 1/4 cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 pint fresh cranberries

1 1/2 tablespoons butter + 6 tablespoons butter, melted

1 tablespoon sugar + 1 cup sugar

1 egg

zest of 1 orange

1/2 teaspoon ground ginger 

3/4 cup milk

Heat oven to 350 degrees and grease a mini loavf pan.

In a small bowl, whisk flour, salt and baking powder together.  Set aside.  

Toss cranberries with 1 1/2 tablespoons melted butter and 1 tablespoon sugar until cranberries are covered.  Divide cranberries into the wells of a mini loaf pan.  Set aside.

In a large bowl with an electric mixer, cream remaining butter and sugar for 2 minutes.  Add egg and mix 2 minutes more.  Add orange zest, ginger, flour mixture and milk.  Mix 1 minute.  Spoon batter over cranberries.  

Bake about 30 minutes or until cakes test clean.  Remove from oven and let cool for 5 minutes. Cut of any peaks so the loaves tops are flat.  (Feel free to eat any piece you cut off.)   Run a knife around the end of each loaf and carefully invert pan to remove and 'upside down' each cake.