cranberry upside down cake
(1 RATING)
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.
No Image
prep time
30 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 1/2 cups fresh or frozen cranberries, chopped
- 1 cup pecans or walnuts, chopped
- 1 1/2 cups granulated sugar, divided
- Zest - from 1 orange
- 3/4 cup unsalted butter, melted
- 2 - eggs
- 1 cup all purpose flour, sifted
- 1/4 teaspoon salt
- 2 tablespoons fresh orange juice
- 1/4 teaspoon almond extract
How To Make cranberry upside down cake
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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