Cranberry Upside-Down Cake

A wonderful combination of tart sticky cranberries and light lemony cake. The edges of the cake were delightfully crunchy.

The method here seems unusual to me. Step 1 is to sandwich fresh cranberries between two layers of sugar, in an 8x8 pan, and bake 30 minutes. When the 30 minutes are done, you spread a nice cake batter that contains lemon zest, and return it to the oven for another 40 minutes.

Instructions for turning out the cake include leaving the pan upside down but in place for 2 minutes - this leaves time for the sticky cranberries to drop down onto the cake.

Be careful spooning batter onto the cranberries. I must have put too much in the middle of the pan, as in the final product the cranberries were missing in the center. That spot where the batter hit the pan didn't come out particularly well, but this was clearly a mistake by the cook.

This is an easy cake, and simple to prepare for my precious teenagers on a week night. It was low fat, and not overly sweet.