Cranberry Upside-Down Cake

A glistening crimson cranberry topping sets a festive mood for a holiday buffet.

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Servings 9

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ingredients 11
Prep Time 20 min
Total Time 1 hr 50 min

Ingredients

Topping

2/3: cup sugar

2: cups fresh or frozen cranberries

Cake

1 1/4: cups all-purpose flour

1: cup sugar

1 1/2: teaspoons baking powder

1/2: teaspoon salt

1: teaspoon grated lemon peel

2/3: cup milk

1/4: cup shortening

1/4: teaspoon vanilla

1: egg

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Directions

1 Heat oven to 350°F. Grease 8-inch square pan. Sprinkle 1/3 cup of the sugar evenly in bottom of pan. Arrange cranberries over sugar; sprinkle with 1/3 cup sugar. Cover with foil. Bake at 350°F. for 30 minutes. Remove foil; cool 10 minutes.
2 Meanwhile, in large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly over cranberries.
3 Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan; invert onto serving plate, leaving pan over cake for 2 minutes. Remove pan. Serve warm or cool.