Cranberry Upside-Down Cake

  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 11
  • Servings 9
Cranberry Upside-Down Cake

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
220mg
9%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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