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Cranberry Upside-Down Cake

A delicious cranberry dessert

Course Dessert
Cuisine American
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Servings 8 servings
Calories 298 kcal
Author Michelle

Ingredients

  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter at room temperature, divided
  • 1 cup granulated sugar divided
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • cup fresh cranberries
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk

Directions

  1. Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder and salt; set aside.
  2. Rub the bottom and sides of an 8-inch cake pan with 2 tablespoons of the unsalted butter (it will be a really thick layer of butter). In a small bowl, stir together ½ cup of the granulated sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan. Arrange the cranberries in a single layer on top of the sugar mixture.
  3. Using an electric mixer, cream together the remaining 6 tablespoons of butter and ½ cup of granulated sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well combined. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, until well combined.
  4. Spoon the batter over the cranberries in the pan, and smooth the top. Bake until a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Store any leftovers at room temperature.
Nutrition Facts
Cranberry Upside-Down Cake
Amount Per Serving
Calories 298 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 52mg17%
Sodium 90mg4%
Potassium 142mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 415IU8%
Vitamin C 2.9mg4%
Calcium 61mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.