Cranberry Upside Down Cake Recipe
15 tablespoons unsalted butter, divided
1/3 cup + 1/2 cup sugar, divided
1 1/2 cups fresh (or frozen) cranberries
1/3 cup chopped pecans (or walnuts)
2 large eggs
1 cup all-purpose flour
Preheat oven to 350°F. Coat 9-inch square baking dish with 1 tablespoon butter. Place 2 tablespoons butter and 1/3 cup sugar in microwave-safe bowl; microwave on HIGH for 2 minutes, stirring occasionally, or until mixture becomes bubbly. Pour mixture into baking dish; top with cranberries and pecans.
Melt remaining 12 tablespoons butter in microwave or on stovetop. Combine 1 cup sugar with eggs; beat with electric mixer, about 1 minute, until thick and pale. Beat in flour and melted butter until smooth; pour batter over cranberries.
Bake 40–45 minutes or until toothpick inserted in center comes out clean. Let stand 2 minutes to cool. Release sides of cake from pan with knife; invert on serving plate.
Other Preparation Methods
Cranberry Sauce: Combine 1 (12-oz) bag cranberries and 1 (12-oz) jar cherry preserves in saucepan. Bring to a boil. Reduce heat to low; simmer and stir 12–15 minutes or until cranberries burst and liquid is reduced to the consistency of syrup. Serve warm or cold.