This cake is similar to an upside down cake except that it's supposed to be baked in a 20cm tarte tatin dish or an oven proof frying pan. As I still haven't managed to add either of these to my bakeware collection, I had to make do with melting the 150g caster sugar and 50g unsalted butter in a non stick frying pan and then tossing through 175g fresh cranberries. I then transferred this to a 7 inch square silicone tin before covering with the cake batter. The cake is a nice easy 2 egg sponge mix made with 125g each caster sugar, butter and flour with a teaspoon of ground cinnamon and a splash of milk. It's then baked at 180C for 30 minutes and then after cooling for a few minutes in the tin, turn out onto a plate. I don't think I fully melted the sugar for the cranberry topping as it was a bit crystallised, or maybe it's because using a silicone cake tin meant that the base wasn't hot enough. But actually in the end I didn't mind because it gave the cake an extra texture.
I'm entering this into Simple and in Season this month hosted by Lavender & Lovage and also into Forever Nigella, this month hosted by Laura Loves Cakes