Irresistible Cranberry Upside Down Cake in 40 Minutes
A moist and tangy cake with a caramelized cranberry topping. Perfect for holidays or any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups fresh cranberries
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Mix melted butter and brown sugar in a 9-inch round pan. Spread cranberries evenly over the mixture.
- Whisk flour, baking powder, and salt in a bowl.
- Beat granulated sugar, egg, and vanilla until smooth. Alternate adding flour mixture and milk.
- Pour batter over cranberries. Bake for 40 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a plate.
Notes
- Use fresh cranberries for best results.
- Serve warm with whipped cream or ice cream.
- Can be stored at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg