Cranberry Upside-Down Cake
Cranberry Upside-Down Cake

Hi, I am Joana. Today, I will show you a way to make cranberry upside-down cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Cranberry Upside-Down Cake Recipe

Cranberry Upside-Down Cake is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Cranberry Upside-Down Cake is something that I have loved my entire life.

To be with this recipe, we have to prepare a few ingredients. You can have cranberry upside-down cake using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cranberry Upside-Down Cake:

  1. Make ready 8 tbsp (1 stick) unsalted butter - softened to room temp, divided
  2. Get 1 cup granulated sugar - divided
  3. Get 1/2 tsp ground cinnamon
  4. Get 1/4 tsp ground all spice
  5. Make ready 2 cup fresh whole cranberries
  6. Take 1 large egg
  7. Take 1 tsp vanilla extract
  8. Take 1 1/4 cup all-purpose flour
  9. Make ready 1 1/2 tsp baking powder
  10. Make ready 1/4 tsp salt
  11. Prepare 1/4 cup fresh squeezed orange juice
  12. Take 1/4 cup milk
  13. Take 1 tbsp orange zest

Instructions to make Cranberry Upside-Down Cake:

  1. Preheat oven to 350°F. Grease the bottom and sides of a 9" round cake pan with 2tbs of the butter (bottom of pan should have a pretty thick layer, and be sure to get into the corners).
  2. In a small bowl blend together 1/2 cup of the sugar, the cinnamon and the all spice until well combined. Sprinkle all of the mixture evenly into the bottom of cake pan. Arrange cranberries in a single layer on top of the sugar mixture. Set pan aside.
  3. In a large bowl cream remaining 6tbs butter and 1/2c sugar with a hand mixer until fluffy. Add the egg and vanilla. Beat with mixer until well combined. In a separate bowl whisk together flour, baking powder and salt.
  4. With mixer on low, add flour mix in three batches, alternating with juice and then milk (be and end with flour, fully combining each addition). After last portion of flour mix is incorporated, add orange zest and blend until just mixed in.
  5. Carefully spoon batter evenly over cranberries in pan, spread out evenly and level off the top. Place pan on a baking sheet and place in oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. When done baking, remove from oven, cool cake for 20 minutes in pan on a wire rack. Run a knife around the edges of the cake to loosen. Invert onto cake serving platter, tap the bottom of the pan firmly until center loosens and gently wiggle pan off of cake. NOTE: Don’t let cake cool too much before inverting, cranberries may not release completely.
  7. Serve slightly warm or let cool completely. Slice, garnish with fresh whipped cream if desired and enjoy!

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