Cranberry Upside-Down Cake Recipe

Cranberry Upside Down Cake is soft and tender. The cake tastes like sweet cream which is a great contrast to the tartness of the cranberries. 

INGREDIENTS

– all-purpose flour – baking powder – kosher salt – granulated sugar – unsalted butter

STEP 1

Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

Line the bottom with a 9-inch parchment paper round and then spray with nonstick cooking spray. Set aside. In a medium-sized saucepan, melt the butter for the topping.

STEP 2

Add remaining topping ingredients. Cook  over a medium heat until cranberries begin to soften, approximately 3  minutes. Strain cranberries from the juice.

STEP 3

Put cranberries into the bottom of the  prepared cake pan in a single layer. Return 1/2 cup of juice to the  saucepan. Discard the rest.

STEP 4

Continue cooking until thickened,  approximately 5 minutes. Once thickened spread the sauce over the  cranberries. Refrigerate while you prepare the cake.

STEP 5

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