Name: Rachel Allen's upside-down cranberry cake recipe
Yield: Serves: 8
Ingredients: 50g (2oz) butter300g (11oz) caster sugar; 225g (8oz) fresh or frozen cranberries; 200g (7oz) plain flour; 1 tsp baking powder; ½ tsp salt; ¼ tsp bicarbonate of soda; 2 eggs; 200ml (7fl oz) buttermilk; 75ml (2½ fl oz) vegetable or sunflower oil

By Rachel Allen

published 7 October 2007

The buttery, sugary juices of the cranberries soak into this cake when you flip it over, making it incredibly moist - and beautifully pink!

Ingredients

50g (2oz) butter300g (11oz) caster sugar
225g (8oz) fresh or frozen cranberries
200g (7oz) plain flour
1 tsp baking powder
½ tsp salt
¼ tsp bicarbonate of soda
2 eggs
200ml (7fl oz) buttermilk
75ml (2½ fl oz) vegetable or sunflower oil

To serve:

Softly whipped cream
Brown sugar

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Method

Preheat the oven to 180°C/Gas Mark 4.
Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately 2 minutes. Add the cranberries and set aside.
Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, the buttermilk and oil and mix together. Pour this mixture into the dry ingredients and whisk to form a liquid batter. Pour the batter over the cranberries in the pan.
Place the pan in the oven and bake for 30-35 minutes or until the cake feels firm in the centre.
Allow to cool for 5 minutes before turning out by placing an inverted plate over the top of the pan and turning the pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream and sprinkled with brown sugar.

Top Tip for making Rachel Allen's upside-down cranberry cake

You can use many different kinds of fruit for an upside-down cake, such as gooseberries, blueberries, blackberries or slices of apple or pear.

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Rachel Allen's first television series, called Rachel’s Favourite Food, was broadcast in 2004 throughout Ireland, Canada, Australia, and Europe. A book of the same name accompanied the series, giving viewers a true insight into Rachel’s special brand of family-orientated cooking and recipes. Since then she has authored more than eight different cookery books, which have sold more than 1 million copies worldwide. You may have also seen Rachel's name in the Irish Magazine or The Sunday Tribune or on BBC's Saturday Kitchen or on her own popular cooking show on Ireland's RTE network. From simple one-pot meals and roast dinners to your favourite sweet treats, we’ve got all of the best Rachel Allen recipes to choose from for perfect family meals.