Cranberry Walnut Upside Down Cake Recipe

Name: Cranberry Walnut Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 3/4 cup packed light brown sugar; 1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen); 3/4 cup coarsely chopped walnuts (3 ounces),; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla; 3/4 cup well-shaken buttermilk; Accompaniment: lightly sweetened whipped cream; a well-seasoned 10-inch cast-iron skillet

Servings: persons

1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen)
3/4 cup coarsely chopped walnuts (3 ounces),
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup well-shaken buttermilk
Accompaniment: lightly sweetened whipped cream
a well-seasoned 10-inch cast-iron skillet

1
Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
2
Put oven rack in middle position and preheat oven to 350u00b0F.
3
Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
4
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

1293

kcal

Calories

Fat

118

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 15 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, 3/4 cup packed light brown sugar, 1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen), 3/4 cup coarsely chopped walnuts (3 ounces),, and more.

Yes, Cranberry Walnut 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 Walnut Upside Down Cake

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