cranberry upside down cake

★★★★★ 1 Review
atlantam48 avatar
By Marlene York
from Macon, GA

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.

★★★★★ 1 Review
serves 8
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For cranberry upside down cake

  • 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
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How To Make cranberry upside down cake

  • 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.

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