Easy Homemade Cranberry Upside-Down Cake Recipe

Easy Homemade Cranberry Upside-Down Cake Recipe


Easy Homemade Cranberry Upside-Down Cake Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Cranberry Upside-Down Cake here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Cranberry Upside-Down Cake is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Cranberry Upside-Down Cake is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Cranberry Upside-Down Cake Recipe


  1. 8 tbsp (1 stick) unsalted butter - softened to room temp, divided
  2. 1 cup granulated sugar - divided
  3. 1/2 tsp ground cinnamon
  4. 1/4 tsp ground all spice
  5. 2 cup fresh whole cranberries
  6. 1 large egg
  7. 1 tsp vanilla extract
  8. 1 1/4 cup all-purpose flour
  9. 1 1/2 tsp baking powder
  10. 1/4 tsp salt
  11. 1/4 cup fresh squeezed orange juice
  12. 1/4 cup milk
  13. 1 tbsp orange zest



How To Make Easy Homemade Cranberry Upside-Down Cake Recipe


  1. Preheat oven to 350F. Grease the bottom and sides of a 9" round cake pan with 2tbs of the butter (bottom of pan should have a pretty thick layer, and be sure to get into the corners).

  2. In a small bowl blend together 1/2 cup of the sugar, the cinnamon and the all spice until well combined. Sprinkle all of the mixture evenly into the bottom of cake pan. Arrange cranberries in a single layer on top of the sugar mixture. Set pan aside.

  3. In a large bowl cream remaining 6tbs butter and 1/2c sugar with a hand mixer until fluffy. Add the egg and vanilla. Beat with mixer until well combined. In a separate bowl whisk together flour, baking powder and salt.

  4. With mixer on low, add flour mix in three batches, alternating with juice and then milk (begin and end with flour, fully combining each addition). After last portion of flour mix is incorporated, add orange zest and blend until just mixed in.

  5. Carefully spoon batter evenly over cranberries in pan, spread out evenly and level off the top. Place pan on a baking sheet and place in oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  6. When done baking, remove from oven, cool cake for 20 minutes in pan on a wire rack. Run a knife around the edges of the cake to loosen. Invert onto cake serving platter, tap the bottom of the pan firmly until center loosens and gently wiggle pan off of cake. NOTE: Don't let cake cool too much before inverting, cranberries may not release completely.

  7. Serve slightly warm or let cool completely. Slice, garnish with fresh whipped cream if desired and enjoy!


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