Cranberry Upside Down Cake: A Sweet Holiday Delight
When the holidays roll around, nothing brings more joy to the table than a beautifully crafted Cranberry Upside Down Cake! This dessert is not just a feast for the eyes but also a delightful experience for the taste buds. Picture this: the tartness of fresh cranberries mingling with a buttery topping, all nestled within a fluffy cake that just melts in your mouth.
Ingredients
- 1 cup fresh cranberries
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt the butter in a small saucepan over low heat. Stir in the brown sugar, and pour this mixture into the bottom of the greased pan.
- Evenly distribute fresh cranberries over the butter and brown sugar mixture in the pan.
- In a mixing bowl, cream together the granulated sugar and eggs until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, combine the flour, salt, and baking powder. Gradually add this mixture to the creamed mixture, alternating with the milk.
- Pour the batter over the cranberries in the pan, ensuring it covers them evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes, then invert onto a plate to reveal the mesmerizing cranberries topping.