Cranberry Upside-Downer Cake

The upside-down cake originated in the United States during the early 1900s and became popular due to its simplicity and deliciousness.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Cranberry Upside-Downer Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 8 Calories: 2560

Best Season: Fall

Ingredients

Servings

• 1.5 cup Cranberries
• 1 stick Butter
• 1 cup Brown sugar
• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 cup Granulated sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.75 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a saucepan, melt the butter and brown sugar over medium heat until the sugar dissolves. Pour the mixture into the greased cake pan.
3. Arrange the cranberries evenly over the sugar mixture.
4. In a mixing bowl, whisk together the flour, baking powder, and salt.
5. In a separate bowl, beat the granulated sugar, egg, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
7. Pour the batter over the cranberries in the cake pan.
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
10. Serve warm or at room temperature.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 52g18%

Sugars 35g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.