Cranberry Upside-Down Cake Recipe

Name: Cranberry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sugar; 1 lb. cranberries, patted dry; 6 Tbsp. butter; 1/2 c. sugar; 1 large egg; 1 tsp. vanilla; 1 tsp. minced orange rind; 1 1/4 c. flour; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk

Servings: persons

1/2 c. sugar
1 lb. cranberries, patted dry
6 Tbsp. butter
1/2 c. sugar
1 large egg
1 tsp. vanilla
1 tsp. minced orange rind
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

1
Grease a 9-inch round 1 1/2-inch deep pan.
2
Sprinkle first 1/2 cup sugar in bottom of pan.
3
Pour cranberries in next.
4
Cream butter and remaining 1/2 cup sugar.
5
Add egg, vanilla and orange rind.
6
Mix in salt, baking powder and flour alternately with milk. Pour over cranberries.
7
Bake at 350u00b0 for 1 hour.
8
Let cool for 20 minutes.
9
Run knife around edges.
10
Invert.
11
Serve with whipped cream.

716

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. sugar, 1 lb. cranberries, patted dry, 6 Tbsp. butter, 1/2 c. sugar, 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.

Cranberry Upside-Down Cake

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