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Cranberry Upside Down Cake

Cranberry Upside Down Cake

This Cranberry Upside Down Cake is a stunning dessert that harmoniously balances tart cranberries with a buttery cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 2 cups fresh cranberries
  • 1 cup brown sugar packed
  • 1/4 cup unsalted butter melted
Cake Batter
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/2 cup milk room temperature

Equipment

  • round cake pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease a round cake pan.
  2. Melt the butter and brown sugar together in a saucepan over medium heat. Stir until bubbly and fragrant.
  3. Add the fresh cranberries and cook until they pop slightly.
  4. Whisk together the flour, baking powder, and salt in a bowl.
  5. Cream the sugar and softened butter until light and fluffy. Add eggs one at a time.
  6. Combine the dry ingredients with the wet mixture, alternating with milk and vanilla extract.
  7. Pour the cake batter over the cooked cranberry mixture in your greased pan.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Cool the cake in the pan for 10 minutes before flipping it onto a plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Optional: Top with a dusting of powdered sugar for an extra touch of sweetness.

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