How To Make Cranberry Upside-Down Cake
A delicious and moist cake topped with sweet and tart cranberries.
Serves:
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 cup fresh or frozen cranberries
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup milk
Instructions
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Preheat oven to 350°F.
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Melt butter in a 9-inch cake pan and spread brown sugar over it.
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Arrange cranberries in a single layer on top of the sugar/butter mixture.
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In a separate bowl, whisk together flour, baking powder and salt.
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In another bowl, beat oil and granulated sugar until well combined.
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Add egg and vanilla to the oil/sugar mixture and beat until smooth.
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Add the flour mixture and milk alternately, mixing well after each addition.
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Pour the batter evenly over the cranberries in the cake pan.
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Bake for 45 minutes or until a toothpick comes out clean.
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Cool for 5 minutes before inverting onto a serving plate.
Nutrition
- Calories : 436kcal
- Total Fat : 20g
- Saturated Fat : 8g
- Cholesterol : 68mg
- Sodium : 222mg
- Total Carbohydrates : 64g
- Dietary Fiber : 2g
- Sugar : 47g
- Protein : 3g
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