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Cranberry Upside-Down Cake

servings: 8-12
Cranberry Upside-Down Cake

prep time

15

total time

45

ingredients

14

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Cranberry Upside-Down Cake

servings: 8-12
INGREDIENTS:
ingredients

Cake

  • ¾ cup room temperature butter
  • ½ cup sugar
  • 2 room temperature eggs
  • 2 tsp. vanilla
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp. salt
  • 1 tsp. baking powder
  • 1 ½ cups Hood® Heavy Cream

Cranberry Mixture

  • 2 Tbsp. butter
  • ½ cup sugar
  • 1 Tbsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 8 oz. cranberries (fresh or frozen)
DIRECTIONS:
directions

Cake batter:

Cream together butter and sugar. Add eggs one at a time. Add vanilla. Mix together dry ingredients in a small bowl. Add to butter mixture in three additions alternating with heavy cream.


Assembly:

Preheat oven to 325°F. Combine sugar and spices. Add butter and mix thoroughly. Grease a 9-inch cake pan or springform pan. Spread butter mixture along bottom of pan and arrange cranberries into an even layer. Top with cake batter, being careful not to disrupt the layer of cranberries when spreading batter. Bake at 325°F for 25 minutes or until inserted cake tester comes out clean. Let cool five minutes. Cover pan with serving platter and flip quickly. Remove cake pan and serve. Top with whipped cream (optional).

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