Beautiful + yummy + Fall-ish in flavor = perfect dessert :)
Cranberry Upside-down Cake
originally blogged ~here~ adapted from ~this~ recipe
Ingredients:
1 cup sugar, divided
½ teaspoon cinnamon
¼ teaspoon allspice
2 cups fresh or frozen cranberries
½ cup butter
1 egg
1 teaspoon vanilla
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup milk
Directions:
- Grease 9-inch cake pan. Preheat oven to 350°.
- Whisk together ½ cup of the sugar, cinnamon, and allspice. Sprinkle in pan. Evenly distribute cranberries over sugar mixture. Set aside.
- In an electric mixer, cream butter and remaining sugar until light and fluffy. Beat in egg and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Blend into creamed mixture. On low speed, beat in milk.
- Spoon batter into pan over berries.
- Bake 35 minutes or until a toothpick inserted into center comes out clean.
- Let cool completely before turning out of baking pan onto serving platter.
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Still time to enter the giveaway ~here~ for the Fall Baker's Party Pack.
5 comments:
Mmmmm...we haven't made that yet this autumn. Let's do it this week. :)
That sounds yummy Kati!
Kati I am making this for my mom this Sunday for her birthday. So good!
That sounds wonderful, Kati! I love cranberry desserts... Yummy blend of sweet and tangy!
I made this last year for the Thanksgiving dessert night we hosted for Brian's family. It was a hit!
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