Holiday recipes you’ll love: Maple-cranberry upside-down cake

This tart, easy-to-make cake is as delicious as it festive. Serve it as is or with a scoop of vanilla ice cream.

Start to finish: 45 minutes (20 minutes active)
Servings: 10 to 12

Ingredients
• 1 cup maple syrup
• 1/2 cup butter
• 1/2 teaspoon cinnamon
• 2 cups fresh cranberries (You can use frozen, just be sure to thaw them before starting)
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 pinch of table salt
• 1/2 cup milk

Directions
1. Preheat the oven to 350 °F (175 °C)
2. In a pot, bring the maple syrup, two tablespoons of the butter and the cinnamon to a boil. Remove from heat, stir in 1-1/2 cups of the cranberries and set aside.
3. In a bowl, mix together the flour, baking soda and salt. Set aside.
4. Using a stand mixer, cream the remaining butter with the sugar until smooth. Beat in the egg and vanilla extract.
5. Add the flour mixture and the milk, mixing until just combined.
6. In a round cake pan, pour in the cranberry-maple syrup mixture so it covers the bottom. Add the cake batter and bake for 25 minutes or until a knife or toothpick inserted into the middle comes out dry.
7. Let cool in the pan for 20 minutes. Run a spatula around the edges to loosen the cake from the pan, and flip over onto a serving plate.
8. Place the remaining cranberries on top of the cake and serve as is or with a scoop of vanilla ice cream.