Cranberry Upside Down Polenta Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • ⅓ cup light brown sugar
  • 4 tablespoons butter
  • 12 oz. (3-4 cups) cranberries
  • 1¼ cup (250 g) butter, softened
  • 1¼ cup (250 g) brown sugar
  • 4 large eggs
  • 1 cup (140 g) polenta
  • 11/2 cups (200g) AP flour
  • 2 teaspoons baking powder
  • ¾ cup lemon juice + zest of 3-4 lemons
  • For Glaze:
  • 1-2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 Tablespoons milk
  • 1-2 Tablespoons lemon juice (to taste)
Instructions
  1. Grease a 9 inch cake pan and line with parchment (don't skip the parchment!) A bundt pan would also be beautiful.
  2. Pre-heat oven to 325 F or 160 C.
  3. In a small saucepan, melt sugar and butter together until it reaches a light boil. Pour mixture into the bottom of the cake pan, cover with cranberries.
  4. In a large bowl or base of stand mixer, cream butter and sugar together until fluffy. Add the eggs, one at a time.
  5. Add the dry ingredients, beat until well combined. Add lemon juice and zest.
  6. Pour cake batter into prepared pan over cranberries. Use a spatula to smooth the top.
  7. Bake for 45-50 minutes, until cake is set, top edges are very slightly browned, and cake tester or toothpick comes out clean.
  8. Upon removal from oven, loosen edges with a knife and turn out onto a cake stand or cooling rack. Allow to cool for 10-15 minutes before attempting to remove pan. When ready to remove, slowly lift edge with knife to see if cake slips out easily. If not, walk away. Cake should eventually fall relatively easily but it make need some coaxing. Re-attach any cranberries that stick to the pan.
  9. To glaze:
  10. Once cooled, prepare the glaze.
  11. Pour 1 cup powdered sugar into a measuring cup with pourable spout. Add vanilla and 1 tablespoon each milk and lemon juice (you can also use milk only if you find cake too tart). Stir and test consistency. The glaze should be pourable, but should not run too much. Adjust until desired consistency is reached.
Recipe by foodiocentric at http://www.foodiocentric.com/2016/02/cranberry-upside-down-polenta-cake/