Cranberry Upside Down Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 352kcal

Author: Lord Byron's Kitchen

Fresh cranberries are placed in the bottom of a cake pan with a brown sugar caramel mixture. Topped with a deliciously moist vanilla batter, this Cranberry Upside Down Cake is a perfect dessert for any holiday meal. Garnished with cranberries and fresh rosemary sprigs, it really couldn't get any easier or any more delectable!

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Ingredients

For the Cake:

3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
3/4 cup butter, softened
3 large eggs, room temperature
3/4 cup milk
2 teaspoons vanilla extract

For the Cranberry Base:

1/2 cup butter
3/4 cup brown sugar, lightly packed
2 cups fresh cranberries

Instructions

For the Cranberry Base:

Measure the butter and brown sugar into a saucepan. Over medium heat, whisk until the brown sugar is completely dissolved.
Pour the butter and brown sugar mixture into a well-greased 10 inch spring form cake pan.
Add the fresh cranberries to the pan in a single layer. Set aside.

For the Cake:

Preheat your oven to 375 degrees F.
In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan on a wire cooling rack. Leave the cake to cool for 10 minutes before turning it out onto a cake stand or serving plate.
Allow the cake to cool. Garnish and serve.

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