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Ingredients
| salted butter: 8 Tbl |
| granulated sugar: 1 cup |
| ground cinnamon: 1/2 tsp |
| allspice: 1/4 tsp |
| cranberries (whole): 1 3/4 cups |
| eggs: 1 (large) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/4 tsp |
| 2% milk: 1/2 cup |
Cranberry Upside Down Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees. Grease an 8 inch round cake pan with 2 tbsp of butter.
- In a small bowl, whisk 1/2 cup sugar with the cinnamon and allspice.
- Sprinkle mixture evenly over bottom of pan, arrange cranberries in a single layer on top.
- Cream remaining 6 tbsp of butter and 1/2 cup of sugar until light and fluffy.
- Add egg and vanilla, beat until well mixed.
- In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, alternating with the milk.
- Spoon batter over cranberries in pan and smooth the top.
- Place pan on baking sheet and cook until toothpick comes out clean, about 30 to 35 minutes.
- Cool on wire rack for 20 minutes. Run a knife around edge and invert onto a rimmed platter.
- Enjoy!