Recipes Food

Cranberry Upside Down Cake

Ingredients 

FOR THE CRANBERRY SAUCE:

  • 14 ounces whole cranberry sauce
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup chopped pecans
  • 1 tablespoon butter

FOR THE CAKE:

  • 1 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup butter softened
  • 1/2 cup milk
  • 1 large egg

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions 

FOR THE CRANBERRY SAUCE:

  • Generously grease the bottom of an 8×8 baking pan.
  • In a small bowl, combine the cranberry sauce, sugar, lemon juice and pecans. Mix well.
  • Pour the cranberry mix into the prepared pan the dot it with butter. Set aside.

FOR THE CAKE:

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, butter, milk and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
  • Pour the batter over the topping in the prepared pan and spread to cover.
  • Bake for 40-45 minutes or until the top center springs back when you touch it.
  • Cool for 30 minutes, then invert the cake to a serving plate.

FOR THE GLAZE:

  • In a small bowl, combine the powdered sugar, vanilla extract and milk. Drizzle over the cooled cake.
  • Top with additional pecans if desired.
  • Store leftovers in an airtight container.

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