Description
Cranberry upside down cake brings festive winter magic to dessert tables with its rustic charm. Crimson berries nestled in caramelized sugar create a delightful sweet-tart masterpiece that makes celebrations more delicious.
Ingredients
Scale
Fruits:
- 2 cups (473 ml) cranberries (fresh or frozen)
Cake Base Ingredients:
- 1 1/2 cups (180 grams) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
Sweeteners and Liquids:
- 1 cup (200 grams) sugar (divided)
- 1/4 cup (57 grams) butter
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350F (175C) and prepare a cake pan by melting butter, then evenly coating with sugar.
- Scatter fresh cranberries across the sugared butter layer, creating a vibrant base for the cake.
- Whisk dry ingredients together in a mixing bowl, ensuring even distribution of flour, baking powder, and salt.
- In a separate bowl, blend eggs, milk, and vanilla extract until thoroughly combined and smooth.
- Gradually incorporate wet ingredients into dry ingredients, stirring carefully to create a uniform cake batter without overmixing.
- Gently pour the batter over the cranberry layer, ensuring an even spread across the pan.
- Transfer to the preheated oven and bake for 45 minutes, watching for a golden surface and checking doneness with a toothpick inserted in the center.
- Remove from oven and allow cake to rest for 10 minutes, cooling slightly and helping the cranberry layer set.
- Carefully invert the cake onto a serving plate, letting the caramelized cranberry topping create a stunning presentation.
- Serve warm or at room temperature, revealing the beautiful ruby-red cranberry design on top of the cake.
Notes
- Prevent Sticking: Grease the cake pan thoroughly with butter or non-stick spray before adding melted butter and sugar to ensure easy cake release.
- Fruit Distribution: Gently arrange cranberries in a single layer for an even, attractive presentation when the cake is inverted.
- Moisture Tip: Use room temperature eggs and milk to create a smoother, more uniform cake batter that bakes more evenly.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg