Cranberry-Orange Upside-Down Cake

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

  • 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
  • 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.
  • 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.
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