Cranberry Up-Side Down Cake
Ingredients
- 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick) ⓘ
- 1/2 cup sugar, plus 1/2 cup ⓘ
- 1 pound cranberries, rinsed, picked over, and patted dry ⓘ
- 1 large egg ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon minced orange rind ⓘ
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons double acting baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup milk
- 1/3 cup red currant jelly ⓘ
- Sweetened whipped cream, as accompaniment, if desired ⓘ
Instructions
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.
- In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar.
- Add the egg, vanilla, and orange rind and beat the mixture until well combined.
- Into another bowl sift together the flour, baking powder, and salt.
- Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined.
- Pour the batter over the cranberries and smooth the top.
- Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.
- Transfer the cake to a rack and let it cool in the pan for 20 minutes.
- Run a thin knife around the inside of the pan and invert the cake stand.
- In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake.
- Serve the cake warm or at room temperature with the whipped cream, if desired.
Nutrition & Diet Analysis (per serving)
687
kcal
34% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).