CRANBERRY UPSIDE-DOWN CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Topping
  • 1/3 cup butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1 package (12 ounces)
  • cranberries
  • ½ teaspoon vanilla
  • Cake
  • ½ cup butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 1 ½ cups cake flour
  • ½ teaspoon baking soda
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon salt

Directions

  • Heat the butter for the topping in a small saucee¬pan until melted. Add the sugar and water and cook, stirring until the sugar is dissolved. Add the cranberries and vanilla and stir to combine.
  • Pour the mixture into a buttered 8-inch square baking dish. Set it aside while preparing the cake batter
  • Heat the oven to 350 degrees. Using an electric mixer, beat the butter until light. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Add the sour cream, vanilla and orange peel. Mix.
  • In a small bowl, stir together the flour, baking soda, nutmeg and salt.
  • Add the dry ingredients to the butter-sugar mixture and beat until the ingredients are blended and the batter is light, about 2 to 3 minutes.
  • Spoon the batter evenly over the cranberry mixture in the baking pan and use the back of the spoon or a spatula to spread it smooth.
  • Bake until the cake tests done in the center, about 40 to 45 minutes. Remove the cake from the oven and let it stand 5 minutes, then invert it onto a serving platter. Cool slightly before butting and serving warm.

Notes

I found in a couple of years ago in the Food section of the LA Times. It's a great recipe for the holidays.

Categories: Dessert 

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