A delightful cranberry upside-down cake that’s sweet, tart, and perfect for the holidays.
Cranberry Upside-Down Cake
A delightful cranberry upside-down cake that’s sweet, tart, and perfect for the holidays.
Ingredients
- 1/4 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 2 cups fresh cranberries rinsed and drained
- 1 and 1/2 cups all-purpose flour sifted
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, pour melted butter and sprinkle brown sugar evenly over it.
- Spread the cranberries over the sugar and butter mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with flour mixture.
- Pour batter over the cranberries in the cake pan and spread evenly.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 150mgPotassium: 85mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 4mgCalcium: 60mgIron: 2mg
This cake is a game changer! I made it for Thanksgiving and everyone loved it! The tartness of the cranberries balances so well with the sweet cake. Will definitely add this to my recipe book!