Cranberry Upside-Down Cake

Cranberry Upside-Down Cake
Photo by Ellen Silverman

Ingredients

  • Cake:
  • 2 teaspoons baking powder
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Cooking spray
  • ½ cup 1% low-fat milk
  • 6 ounces fresh or frozen, thawed, cranberries
  • + 8 more ingredients
    • 2 large egg yolks
    • 6.75 ounces all-purpose flour (about 1 1/2 cups)
    • ¼ teaspoon salt
    • ½ cup butter, softened
    • 1 cup granulated sugar
    • Topping:
    • 2 large egg whites
    • 2 tablespoons butter

1. Preheat oven to 350°. 2. To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepare...

View full recipe at My Recipes

Comments

Variations on Cranberry Upside-Down Cake

  • Cranberry Upside-Down Cake
    • 1 tablespoon vanilla extract
    • 3/4 cup coarsely chopped natural almonds, toasted
    • 1/2 cup milk
    • 2 teaspoons baking powder
    • +9 other ingredients
  • Cranberry Upside-Down Cake
    • 1/4 tsp. baking soda
    • 1 large egg yolk, at room temperature
    • 1/4 tsp. ground cinnamon
    • 2/3 cup sour cream, at room temperature
    • +8 other ingredients
  • Cranberry Upside-Down Cake
    • 1 tablespoon margarine, melted
    • 1 1/2 teaspoons baking powder
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 3/4 cup low-fat buttermilk
    • +4 other ingredients


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