Cranberry Upside-down Cake Recipe

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Cranberry Upside-Down Cake

Cindy Steinbach

By
@CindySt

Baked this for the first time for a choir-rehearsal break and it was very well received. Next time I plan to add drained chopped pineapple to the topping.
I doubled the recipe and baked it in a 13x9x2-inch pan.
This recipe is adapted from an old cookbook.


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Comments:

Serves:

16

Cook:

50 Min

Method:

Bake

Ingredients

TOPPING:

1/4 c
butter or margarine
2/3 c
sugar
1 Tbsp
grated orange peel
1 tsp
pure vanilla extract (bourbon vanilla essence)
2 c
fresh cranberries (washed, coarsley chopped)
1 c
chopped walnuts
1/3 c
sugar

CAKE:

1 1/2 c
flour (mehl)
2 tsp
baking powder (backpulver)
1/2 tsp
salt
1/2 c
butter or margarine
1 tsp
pure vanilla extract
1/2 c
sugar
1
egg (ei)
1/2 c
milk

Directions Step-By-Step

1
For Topping:
Heat butter in saucepan. add 2/3 cup sugar, orange peel, and vanilla extract; blend thoroughly. Spread mixture evenly in an 8x8x2-inch pan.
2
Combine cranberries, walnuts and 1/3 cup sugar. Spread over mixture in pan; set aside.
3
For Cake:
Blend flour, baking powder and salt; set aside.
4
Cream butter with vanilla extract. Add sugar gradually, creaming until fluffy after each addition. Add egg and beat throughly.
5
Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture. Turn batter over cranberry mixture and spread evenly.
6
Bake at 375°F about 50 minutes (mine took 25 minutes longer, since I doubled the recipe and baked it in a 13x9x2-inch pan).
7
Remove from oven and let stand 1 to 2 minutes in pan on wire rack. To remove from pan, run spatula gently around sides. Cover with a serving plate and invert; allow pan to remain over cake 1 or 2 minutes. Lift pan off. Serve cake warm or cool.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom