Cranberry Upside-Down Cake (one of my favorites – next to the fruit on top of the custard)
Butter the bottom and sides of a 9-inch round cake pan, 1 ½ inches deep, with 3 tablespoons softened unsalted butter, sprinkle ½ cup sugar evenly over the bottom, and arrange 1 pound cranberries (rinsed, picked over and patted dry) in the pan. (Frozen works as well)
In a bowl cream together ¾ stick (6 tablespoons) unsalted butter, softened, and ½ cup sugar, add 1 large egg and 1 teaspoon each of vanilla and minced orange rind, and beat the mixture until it is well combined. Into another bowl, sift together 1 ¼ cups all-purpose flour, 1 ½ teaspoons double-acting baking powder, and ¼ teaspoon salt. (I just sift onto wax paper or directly into the wet mixture as directed). Stir the flour mixture into the butter mixture, 1/2 cup at a time, alternately with ½ cup milk and stir batter until it is just combined. Pour the batter over the cranberries, smooth the top, and bake the cake on a baking sheet in the middle of a preheated moderate oven (350) for 1 hour, or until it is well browned. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake onto a cake stand (or plate). In a small saucepan melt 1/3 cup red current jelly over low heat, stirring, and brush it over the cake. Serve the cake warm (I serve however it is when we are ready for dessert) or at room temperature with sweetened whipped cream.
(Gourmet, November 1980 - YUWO Gourmet Luncheon November 5, 1981 at Calhoun College)