Dessertsbellyfull5.0
Upside-Down Cranberry Cake
This upside down Cranberry Cake quick bread is buttery and moist, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
2
In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
3
In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
large eggs2
4
Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
5
Bake for ⏱️ 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about ⏱️ 15 minutes.
6
Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.
Nutrition Facts
calories
385 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
180 mg
protein Content
6 g
cholesterol Content
99 mg
carbohydrate Content
50 g
saturated Fat Content
11 g
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