cranberry upside down cake
(1 rating)
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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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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For cranberry upside down cake
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2 1/2 cfresh or frozen cranberries, chopped
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1 cpecans or walnuts, chopped
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1 1/2 cgranulated sugar, divided
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Zestfrom 1 orange
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3/4 cunsalted butter, melted
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2eggs
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1 call purpose flour, sifted
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1/4 tspsalt
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2 Tbspfresh orange juice
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1/4 tspalmond extract
How To Make cranberry upside down cake
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1Spray 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.
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2FOR 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.
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3Preheat 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.
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4Spread 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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