Recipe courtesy of Tanya Holland
Cranberry Upside-down Cake
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 481
- Total Fat
- 40
- Saturated Fat
- 25
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 117
- Sodium
- 179
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 35 min
Ingredients
4 ounces butter, plus 8 ounces
1/2 cup light brown sugar
1/4 cup cranberry juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups fresh or quick frozen cranberries
8 ounces butter
1 cup milk
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
Directions
- Preheat oven to 400 degrees F.
- Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.
- In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.
- In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean.
- Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.
- Serving suggestion: Whipped cream or ice cream.