upside-down cranberry cake bars
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.
prep time
15 Min
cook time
40 Min
method
Bake
yield
Ingredients
- TOPPING
- 1/4 cup vegetable shortening (melted)
- 1 cup sugar (divided)
- 1/2 teaspoon vanilla
- 2 cups cranberries (rinsed and chopped coarsely)
- CAKE
- 1/4 cup vegetable shortening
- 1/2 cup sugar
- 1 large egg
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
How To Make upside-down cranberry cake bars
-
Step 1Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with non stick spray.
-
Step 2Combine melted shortening, 2/3 cups sugar and vanilla. Spread evenly in pan. Topped with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.
-
Step 3Beat 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.
-
Step 4Bake 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.
- 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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