Forgive yourself one last indulgence with this Clementine and Cranberry Upside Down Cake recipe
200g (1 cup) packed brown sugar
2 Tbsp butter, melted
2 cups fresh cranberries, halved
3-4 clementines, peeled, membranes removed and chopped
170g (3/4 cup) butter
250g (1.25 cups) granulated sugar
2 large eggs
2 tsp grated orange peel
250g (2 cups) plain flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda (bicarbonate of soda)
125ml (1/2 cup) evaporated milk
125 ml (1/2 cup) orange juice
1 tsp orange extract
Grease a 30x20cm baking dish. Pour the melted butter into the base of the dish and swill around so that the base of the dish is evenly coated. Sprinkle the brown sugar evenly over the base of the dish.
Arrange the clementine pieces and cranberry halves across the base of the dish and set aside.
In a large bowl, cream together the butter and sugar using an electric mixer. Beat in eggs and orange peel.
In a separate bowl, combine the flour, baking powder, salt and baking soda. Add the dry ingredients to the creamed mixture bit by bit, alternating this with adding the milk, orange juice, and orange essence. When everything is well mixed, pour the batter over the clementines and cranberries.
Bake at 180C for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Run a knife around edges of pan and immediately invert the cake onto a serving plate or board. Serve warm, with whipped cream if desired.
Cake also keeps well for up to 5 days in the fridge in an airtight container – bring to room temperature before serving.