Cranberry Upside Down Cake Recipe

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CRANBERRY UPSIDE DOWN CAKE

Marlene York

By
@atlantam48

The original recipe came out of a magazine I procurred many, many years ago. I've altered it slightly by adding orange zest, orange juice and replacing vanilla extract with almond extract. I think it's a nice addition to a holiday table.

Don't throw away those fresh unused cranberries. Wash and pick through them, dry them, lay them out on a small pan and freeze them. When they're frozen, toss into a freezer bag and you have cranberries for muffins.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 1/2 c
fresh or frozen cranberries, chopped
1 c
pecans or walnuts, chopped
1 1/2 c
granulated sugar, divided
Zest
from 1 orange
3/4 c
unsalted butter, melted
2
eggs
1 c
all purpose flour, sifted
1/4 tsp
salt
2 Tbsp
fresh orange juice
1/4 tsp
almond extract

Directions Step-By-Step

1
Spray a 9" springform pan well with non-stick cooking spray. Cover bottom of pan with aluminum foil and set on small cookie sheet. Set aside.
2
FOR THE TOPPING:

NOTE: If using frozen cranberries, thaw before using.

In a small bowl, combine chopped cranberries, nuts, 1/2 cup granulated sugar and orange zest. Press into bottom of spring form pan. Set aside.
3
Preheat oven to 350 degrees.

FOR THE CAKE:

In mixer on medium speed, combine eggs, melted butter, fresh orange juice and 1 cup granulated sugar. Add flour, salt and almond extract. Mix until smooth. Batter will be somewhat thick.
4
Spread batter over cranberry-nut mixture. Bake for 30-40 minutes or until cake tests done. Cool upright for 15 minutes on wire rack. Invert onto cake plate. Serve warm with vanilla ice cream or whipped cream.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #holiday, #Cranberry