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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1For 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.

2Combine cranberries, walnuts and 1/3 cup sugar. Spread over mixture in pan; set aside.

3For Cake:
Blend flour, baking powder and salt; set aside.

4Cream butter with vanilla extract. Add sugar gradually, creaming until fluffy after each addition. Add egg and beat throughly.

5Beating 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.

6Bake at 375°F about 50 minutes (mine took 25 minutes longer, since I doubled the recipe and baked it in a 13x9x2-inch pan).

7Remove 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