Zutaten für Cranberry Upside Down Cake
- Sweet Butter
- Light Brown Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1 (12-ounce) bag fresh or frozen cranberries
- White Sugar
- 2 large eggs
- Eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 teaspoon salt
- Cake Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
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Zubereitung von Cranberry Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons (1/2 stick) of butter in a 9-inch cake pan. Place the pan in the preheated oven for 4-5 minutes, or until the butter is melted.
- Remove from oven and stir in 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon orange zest.
- Spread the brown sugar mixture evenly across the bottom of the cake pan.
- Arrange 1 (12-ounce) bag of fresh or frozen cranberries in an even layer over the brown sugar mixture.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar using a wooden spoon for 30 seconds.
- Beat in 2 large eggs one at a time, then whisk for 1 minute until the sugar dissolves.
- Whisk in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 cup sour cream.
- In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Pour the batter evenly over the cranberries in the prepared pan.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes.
- Run a knife around the edges of the pan to loosen the cake.
- Invert the cake onto a serving plate and carefully remove the pan.
- Let the cake cool for an additional 15 minutes before serving. Best served warm!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
114g
Fat
59g
Carbs
15g
