Cranbutter Cake – a delicious recipe with Upsidedown Topping, cranberries, walnuts, sugar, Batter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Toss the topping ingredients together in a bowl until well mixed and spoon into the bottom of the springform pan.
3
Beat eggs and sugar together until the mixture is a thick and pale lemony yellow.
4
Beat in the melted butter, somewhat cooled of course, the almond extract, and finally the flour.
5
Pour over the cranberry / nut layer.
6
Bake forty minutes or so until lightly golden and just beginning to brown.
7
Cool completely and flip upside down onto a serving platter.
8
Release springform and slide a thin knife or spatula along the bottom (now top) of the pan.
9
Have courage...it is wet and juicy and cannot be ruined. The cake looks so pretty with its jeweled red toppiing. It makes for a particularly a festive holiday dessert.
10
Serve with or without a generous dollop of whipped cream.
879
kcal
Calories
50
g
Fat
101
g
Carbs
12
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: Upsidedown Topping, 2 cups (after coarsely chopping) fresh cranberries, 1/2 cup (after coarsely chopping) walnuts, 1/2 cup sugar, and more.
Yes, Cranbutter 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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