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Cranberry Upside-Down Cake
Cranberry upside-down cake is a homemade white cake topped with fresh cranberries and a buttery brown sugar topping.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
219
kcal
Author
Kate @ I Heart Eating
Equipment
9 inch round cake pan
Ingredients
Topping
3/4
cup
brown sugar
packed
¼
cup
butter
2
cups
fresh cranberries
Cake
¼
cup
butter
softened
½
cup
granulated sugar
¾
cup
milk
at room temperature
1
large egg
1
teaspoon
vanilla extract
1 ¼
cups
all-purpose flour
1 ½
teaspoon
baking powder
½
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
To make the topping, melt butter and brown sugar together in a small saucepan.
Pour the brown sugar mixture into the bottom of a 9-inch round cake pan.
Sprinkle cranberries over the brown sugar mixture. Set aside.
Add butter and sugar to a large bowl. Beat until well-combined.
Add milk, egg, and vanilla. Mix until combined.
Stir in flour, baking powder, and salt just until combined.
Pour batter over cranberries, smoothing as needed.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Run a thin knife around the edge of the pan.
Invert onto a platter while warm.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
219
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
34
mg
|
Sodium:
174
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
297
IU
|
Vitamin C:
2
mg
|
Calcium:
61
mg
|
Iron:
1
mg