Upside-Down Cranberry Cake Bars

Sea Sun

By
@Seasun

I came across this recipe around the holidays and have just gotten around to giving it a try. I was looking for a way to use my frozen cranberries that I had saved!

These are delicious, ruby red, slightly tangy and pleasingly sweet!

NOTE: I used fresh cranberries that were frozen and I did not thaw. To chop them coarsely, I used my food processor.


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Comments:

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

TOPPING

1/4 c
vegetable shortening (melted)
1 c
sugar (divided)
1/2 tsp
vanilla
2 c
cranberries (rinsed and chopped coarsely)

CAKE

1/4 c
vegetable shortening
1/2 c
sugar
1 large
egg
1 c
flour
1 1/2 tsp
baking powder
1/2 tsp
salt
1/3 c
milk

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with non stick spray.
2
Combine melted shortening, 2/3 cups sugar and vanilla. Spread evenly in pan. Topped with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.
3
Beat shortening, sugar, egg and vanilla in large bowl at medium speed of electric mixer until light and fluffy. Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing until blended after each addition. Drop evenly over cranberries and spread to cover evenly.
4
Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan. Invert onto a serving plate and remove pan.

About this Recipe

Course/Dish: Cakes, Cookies, Fruit Desserts
Main Ingredient: Flour
Regional Style: American