Cranberry-Orange Upside-Down Cake

Tangy cranberries take the place of pineapple in this pretty upside-down cake.

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  • prep time 20 min
  • total time 1 hr 25 min
  • ingredients 14
  • servings 9
 

Ingredients

Cranberry Topping

2
tablespoons butter or margarine
3/4
cup sugar
1
tablespoon grated orange peel
1 1/2
cups fresh or frozen cranberries
1/2
cup sweetened dried cranberries

Cake

1
cup sugar
1/4
cup butter or margarine, softened
1
tablespoon grated orange peel
2
eggs
1 1/4
cups all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup milk
1/4
cup orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
  • 2 In 10-inch skillet, melt 2 tablespoons butter over medium-low heat. Stir in 3/4 cup sugar, 1 tablespoon orange peel and the fresh or frozen cranberries. Cook 5 to 7 minutes, stirring frequently, until cranberries start to soften and juice is thickened. Stir in dried cranberries. Remove from heat; set aside.
  • 3 In large bowl, beat 1 cup sugar, 1/4 cup butter, 1 tablespoon orange peel and the eggs with electric mixer on medium speed until fluffy. On low speed, beat in flour, baking powder and salt until mixed. Beat in milk and orange juice until mixed. Beat on medium speed 1 minute longer.
  • 4 Spread cranberry mixture in pan. Carefully spoon batter over cranberry mixture, starting around outside edge and filling in the middle.
  • 5 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Run metal spatula around edge of pan to loosen cake. Place large heatproof serving plate upside down over pan; carefully turn plate and pan over. Let stand 2 minutes so topping drizzles over cake; remove pan. Spread any topping from bottom of pan over cake. Cool 5 to 10 minutes before serving. Serve warm or cool.
  • 1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
  • 2 In 10-inch skillet, melt 2 tablespoons butter over medium-low heat. Stir in 3/4 cup sugar, 1 tablespoon orange peel and the fresh or frozen cranberries. Cook 5 to 7 minutes, stirring frequently, until cranberries start to soften and juice is thickened. Stir in dried cranberries. Remove from heat; set aside.
  • 3 In large bowl, beat 1 cup sugar, 1/4 cup butter, 1 tablespoon orange peel and the eggs with electric mixer on medium speed until fluffy. On low speed, beat in flour, baking powder and salt until mixed. Beat in milk and orange juice until mixed. Beat on medium speed 1 minute longer.
  • 4 Spread cranberry mixture in pan. Carefully spoon batter over cranberry mixture, starting around outside edge and filling in the middle.
  • 5 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Run metal spatula around edge of pan to loosen cake. Place large heatproof serving plate upside down over pan; carefully turn plate and pan over. Let stand 2 minutes so topping drizzles over cake; remove pan. Spread any topping from bottom of pan over cake. Cool 5 to 10 minutes before serving. Serve warm or cool.

EXPERT TIPS

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Expert Tips

You’ll need two oranges for the grated orange peel in this recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
290mg
290%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
46g
46%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.