Holiday Upside Down Cake with Cranberry and Brown Sugar

Hi friends, I contemplated skipping posting on the blog this week because the world feels so heavy, but I ultimately decided to offer another recipe of mine in the hopes of reminding you that while its ok to feel overwhelmed and its ok to shutdown for a little while....I don't want you giving up on the things that make you feel like yourself, the things that make you feel whole. So...here we go friends

This comforting and easy recipe is a wonderful way to slowdown and recenter yourself with a little baking therapy. For me time in the kitchen is cathartic and healing.....and I hope this recipe inspires you to carve out a little time for yourself. You are worthy of selfcare, you are worthy of community, and you are worthy of love.

The Ingredients You’ll Need

• For the topping:

- 1 cup of fresh cranberries (you can always use more if you love cranberries)

- 1/2 cup of packed brown sugar

- 4 tbsp of unsalted butter

-1 tbsp cinnamon

• For the cake:

-1 & 1/2 cups of flour

-1 & 1/4 teaspoons baking powder\

-1/8 tsp cornstarch

-1/4 teaspoon salt

-1/2 cup granulated sugar

-1/2 cup brown sugar

-1/8 cup vegetable oil

-2 large eggs

-1 tbsp vanilla extract

-1/4 cup milk

-1/4 cup sour cream

-6 tbsp of softened unsalted butter

Instructions:

• Prepare the Pan: Preheat your oven to 325°F (160°C) and cut a piece of parchment paper to fit a 9" cake pan

• Make the Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt and set aside. In a separate bowl, cream together the sugars with softened butter and then mix in the oil, egg, sour cream, milk and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until well combined.

• The Topping: In a bowl mix together the melted butter, cinnamon, brown sugar and pinch of salt. When your ingredients have been combined well spread the brown sugar mixture over the parchment paper until the entire bottom of the pan is covered evenly. Next place your fresh cranberries onto the brown sugar mixture

• Assemble and Bake: Pour the batter over the cranberries in the cake pan, spreading it into an even layer. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

• Serve and Enjoy: Slice the cake and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Optional: I like to top this Upside Down Cake with vanilla icing and a few extra cranberries

  (1 cup confectioners’ sugar, sifted, 2 Tablespoons milk or heavy cream, 1 teaspoon vanilla extract)

Love you friends. Take care of yourself <3