Cranberry Upside-Down Cake

I found this recipe in Parade Magazine. You can also see it here. Although my version turned out to be a slightly flatter cake, it still tasted awesome. This will definitely be made again--probably during the holidays. It works as either a dessert or a brunch-time coffeecake.

Cranberry Upside-Down Cake

Ingredients for cake:
1-1/2 cup fresh cranberries
2 tablespoons chopped walnuts
1 teaspoon grated orange peel
1/2 cup butter, softened and divided
1/2 cup packed brown sugar
2 tablespoons orange juice
1/4 teaspoon cinnamon
1-1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup buttermilk

Ingredients for glaze:
1 cup powdered sugar
1 teaspoon melted butter
2 tablespoons orange juice

Preheat oven to 350 degrees. Spray a 9-inch cake pan with cooking spray and flour lightly.

In a small bowl, combine cranberries, walnuts, and orange peel.

In a small saucepan, melt 2 tablespoons butter over medium heat. Add brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into prepared pan. Sprinkle with cranberry and nut mixture.

Whisk flour, salt, and baking powder in a medium bowl.

In a large mixing bowl, beat sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, and flour mixture. Spoon over cranberries.

Bake 40 minutes or until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto pan. Beat glaze ingredients and drizzle over cake.