Cranberry Upside Down Cake – a delicious recipe with butter, sugar, cinnamon, allspice, cranberries, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Grease an 8 inch round cake pan with 2 tbsp of butter.
2
In a small bowl, whisk 1/2 cup sugar with the cinnamon and allspice.
3
Sprinkle mixture evenly over bottom of pan, arrange cranberries in a single layer on top.
4
Cream remaining 6 tbsp of butter and 1/2 cup of sugar until light and fluffy.
5
Add egg and vanilla, beat until well mixed.
6
In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, alternating with the milk.
7
Spoon batter over cranberries in pan and smooth the top.
8
Place pan on baking sheet and cook until toothpick comes out clean, about 30 to 35 minutes.
9
Cool on wire rack for 20 minutes. Run a knife around edge and invert onto a rimmed platter.
10
Enjoy!
592
kcal
Calories
26
g
Fat
82
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 tablespoons butter, 1 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and more.
Yes, Cranberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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