Cranberry Upside Down Cake
Cranberries are native to North America and were used by Native Americans for their medicinal properties long before they became a popular ingredient in desserts.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cranberry Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Add the cranberries and cook for 2-3 minutes, until they start to burst. Remove from heat.
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Pour the cranberry mixture into the greased cake pan, spreading it evenly.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the egg and vanilla extract, and mix well.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
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Pour the batter over the cranberry mixture in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.