Cranberry Upside Down Cake (Instant Pot)
~Recipe modified by Josie Smythe
Original recipe from: realhousemoms.com/cranberry-upside-down-cake/
Ingredients
  • Cake Topping:
  • 2T unsalted butter, softened
  • ½ cup sugar
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 2 cups fresh or frozen cranberries
  • *Optional-chopped pecans
  •  
  • Cake:
  • 6T unsalted butter, softened
  • ½ cup sugar
  • 1 large egg
  • 2 tsp vanilla
  • ½ cup buttermilk
  • 2 tsp cinnamon
  • 2 tsp cardamom
  • 1¼ cups flour
  • 1½ tsp baking powder
  • 1 cup chopped cranberries
Steps
  1. Cake Topping:
  2. Grease bottom & sides of a 7" pushpan with 2T softened butter.
  3. Mix together sugar, cinnamon, allspice & nutmeg.
  4. Sprinkle the sugar & spice mix evenly over bottom of greased pan.
  5. Place cranberries in a single layer on top of sugar & spice mix.
  6. Cake:
  7. In med bowl mix together flour, baking powder, cinnamon & cardamom. Set aside.
  8. Beat butter & sugar until light and fluffy.
  9. Add egg & vanilla; mix until combined.
  10. Add flour mixture to butter mixture in 3 steps, alternating with the buttermilk;
  11. Mix until thoroughly combined.
  12. Fold in chopped cranberries.
  13. Spoon the batter into the pan on top of the cranberries; smooth out.
  14. Cover pan with foil.
  15. Place trivet & 1½ cups of water into the Instant Pot.
  16. Lower pan into pot using a foil sling.
  17. Seal vent & Cook on Manual/High Pressure for 35 minutes; Natural Pressure Release.
  18. Remove cake and let cool on wire rack for about 15 minutes.
  19. Invert cake onto a plate & remove pan bottom from top of cake.
  20. Let cake cool before serving.