Cranberry Crazy 2

Happy Thanksgiving !

This cake is always a big hit! It is spicy and sweet with the rich cranberries in their own juice. The cake is just a very simple with a nice touch of vanilla, but with the juice and sweetness of the cranberries, it is awesome. I spread some of my cranberry sauce over the cake for added cranberry flavor and to cover up any imperfections. You can also top it with whipped cream, candied nuts or orange zest. I am not a big cranberry person, but even I love this cake, the spice is what makes this so unique.  I made a few of these and took one to Tiffany's Birthday party yesterday and I got a few awesome compliments! Please enjoy and have a fun-filled, family-filled, scrumptious and delightful Thanksgiving.

Everyday Food  

Cranberry-Upside Down Cake

8 tablespoons unsalted butter, room temperature

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1  3/4 cups fresh cranberries

1 large egg

1 teaspoon vanilla extract

1  1/4 cups all-purpose flour

1  1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

Directions

1. Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
2. With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
3. Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

A Good Use for Zucchini

Martha Stewart's Everyday Food

Zucchini Bread

Prep: 15 Minutes

Makes 1 large loaf or 2 small

Nonstick cooking spray

1 3/4 cup Zucchini

2 tablespoons sugar

1 cup packed light-brown sugar

2 teaspoons vanilla extract

2/3 cup vegetable oil

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

3/4 teaspoon salt

Preheat the oven to 350 degrees. Lightly coat a 9-by-5-by-3 inch loaf pan with cooking spray, set aside. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. (oops, don't forget the brown sugar like I did!)

Into a small bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Add flour mixture to egg mixture and stir to combine. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted in center of loaf comes out clean, 45-55 minutes. Cool in pan 10 minutes; invert onto wire rack, then re invert, top side up. Cool completely before slicing. Yum!