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The Spruce Eats / Ulyana Verbytska
Nutritional Guidelines (per serving) | |
---|---|
405 | Calories |
20g | Fat |
53g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 405 |
% Daily Value* | |
Total Fat 20g | 25% |
Saturated Fat 11g | 53% |
Cholesterol 131mg | 44% |
Sodium 423mg | 18% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 8% |
Protein 6g | |
Calcium 157mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This amazing cranberry upside-down cake is a great way to celebrate the season! The tart cranberry and brown sugar mixture on the sweet cake is the perfect flavor combination. Add this impressive cake to your Thanksgiving or Christmas dessert menu to really conclude the holiday festivities in style.
Ingredients
- 2 large eggs
- 3/4 cup brown sugar (packed)
- 4 tablespoons butter
- 2 1/4 cups cranberries (about 8 ounces, fresh or frozen and thawed)
- 1 orange (zest and juice, divided)
- 1 1/2 cups (6 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder (preferably aluminum-free)
- 1/4 teaspoon salt
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 teaspoon cream of tartar
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Ulyana Verbytska -
Separate the eggs. Put the egg whites in a small stainless steel or glass mixing bowl and set aside. Put the egg yolks in a small bowl or cup and set aside.
The Spruce Eats / Ulyana Verbytska -
Preheat the oven to 350 F.Â
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Combine the brown sugar and butter in a 9-inch round cake pan (not springform) and place it in the oven. When the butter has melted, stir and continue cooking for 5 minutes, or until bubbling all over. Remove the pan from the oven and set it on a rack.
The Spruce Eats / Ulyana Verbytska -
In a bowl, toss the cranberries with the orange juice. Sprinkle the cranberries over the brown sugar and butter mixture.
The Spruce Eats / Ulyana Verbytska -
In a medium bowl, combine the flour, baking powder and salt; stir to blend thoroughly and set aside.
The Spruce Eats / Ulyana Verbytska -
In a mixing bowl using an electric beater, beat the granulated sugar with the 1/2 cup of butter for about 4 minutes, or until light and fluffy.
The Spruce Eats / Ulyana Verbytska -
Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and orange zest.
The Spruce Eats / Ulyana Verbytska -
Add about one-third of the flour mixture to the creamed mixture and beat on low speed until blended. Beat in half of the milk.
The Spruce Eats / Ulyana Verbytska -
Add another one-third of the flour and blend well. Beat in the remaining milk and then beat in the remaining flour mixture. Beat until well blended.
The Spruce Eats / Ulyana Verbytska -
With clean beaters, beat the egg whites with the cream of tartar or lemon juice until soft peaks form.
The Spruce Eats / Ulyana Verbytska -
Fold the egg whites into the batter.
The Spruce Eats / Ulyana Verbytska -
Spread the batter evenly over the cranberry layer.
The Spruce Eats / Ulyana Verbytska -
Bake the cake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
The Spruce Eats / Ulyana Verbytska -
Cool the cake in the pan on a rack for 15 minutes, and then carefully invert it onto a cake plate.
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Serve the cake warm or at room temperature with freshly whipped cream.
The Spruce Eats / Ulyana Verbytska
Tips
- If you don't have cream of tartar, replace with 1/2 teaspoon of lemon juice.
- If the cranberries are frozen, take them out of the freezer about 20 minutes before you plan to make the cake.
- Eggs are much easier to separate when they're cold, so separate them and let them stand until they come to room temperature.
- Refrigerate any leftover cake for up to 3 days. If you don't have a covered cake plate, stick several toothpicks into the cake and then cover the cake with foil. The toothpicks will keep the foil off of the sticky cranberry topping.