Total time · 65 min
Cranberry Upside-Down Cake
A Quebec-style cranberry upside-down cake that highlights Cranberries (fresh or frozen) and Brown sugar.
- Prep
- 30 min
- Cook
- 35 min
- Servings
- 8
Indicative estimates
- Energy per serving
- ~264 kcal per serving partial estimate
- Ingredient value
- ~$4.28 partial estimate; 7 of 11 ingredients estimated
Ingredients
- 300 g Cranberries (fresh or frozen)
- 150 g Brown sugar
- 100 g Butter
- 1 piece Orange (zest and juice)
- 200 g Flour
- 2 tsp Baking powder
- 150 g Sugar
- 2 piece Eggs
- 1/2 cup Milk
- 1 tsp Vanilla (extract)
- 1 pinch Salt
Directions
- 8 min
Melt half of the butter in a round cake pan, sprinkle in the brown sugar, then add the cranberries and orange zest.
- 7 min
Cream the remaining butter with the sugar, beat in the eggs one at a time, then the vanilla and orange juice.
- 6 min
Mix the flour, baking powder and salt, then fold into the batter alternating with the milk.
- 4 min
Pour the batter over the cranberries and smooth the surface.
- 33 min
Bake at 350 °F (350 °F (180 °C)) until the cake is golden and a toothpick comes out clean.
- 7 min
Let rest, then turn the cake out onto a serving plate and serve warm.