Monica Buck
Yield
MAKES: 6 to 8 servings

How to Make It

Step 1

Lightly butter a 9-inch round cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom. Sprinkle evenly with 1/2 cup sugar.

Step 2

Cut pineapple crosswise into four 1/4-inch-thick rings. Pat dry with paper towels. Sort cranberries, discarding decayed fruit; rinse and drain remaining cranberries. Lay pineapple rings in a single layer over sugar. Sprinkle cranberries in spaces around rings.

Step 3

In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.

Step 4

In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, 1/2 cup sugar, and the lemon peel until blended. Add egg and vanilla; beat until well blended.

Step 5

Add flour mixture and milk alternately, beating on low speed until incorporated, then beat on medium speed until batter is well blended. Pour batter over fruit.

Step 6

Bake in a 350° oven until a toothpick inserted in center of thickest part (not touching fruit) comes out clean, 40 to 45 minutes. Let cool on a rack about 15 minutes. Cut around pan sides. Set a platter over pan and, holding both together, invert. Carefully lift off pan. Serve warm.

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