Cranberry Upside-Down Cake
If you love cranberry as much as I do then you need to try this cake. This cake is easy to make and utterly delicious.
Recipe adapted from Food Network
Ingredients:
Caramel Topping
¾ cup sugar
1 tablespoon unsalted butter
3 cups fresh cranberries
Cake-
1 ¾ cups all purpose flour
1 teaspoon baking poweder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
Pinch ground cloves
4 tablespoons unsalted butter at room temperature
½ cup truvia or 1 cup granulated sugar
1 teaspoon orange zest
2 large eggs
½ cup nonfat vanilla Greek yogurt
¼ cup fat free or almond milk
1 teaspoon vanilla extract
Directions:
- Butter the sides of a 9 inch cake pan. Preheat oven to 350 degrees.
- Add sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring and allow to cook until the mixture is amber colored in 6-8 minutes.
- Remove from the heat and whisk in the butter. Be careful it sometimes bubbles.
- Pour the caramel sauce in the base of the cake pan. Allow it to cover the whole pan.
- Spread out the cranberries on top of the sauce.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, and cloves in a medium bowl.
- Add the butter and sugar to a stand mixer and mix on medium until light and fluffy about 4 minutes.
- Add the eggs 1 at a time scraping down the sides as needed.
- Mix the yogurt and milk.
- Alternate adding the dry ingredients and milk mixture until fully incorporated.
- Add the orange zest and mix in.
- Spread the cake batter gently over the cranberries.
- I placed my cake pan on a rimmed sheet pan to bake in case it bubbled over.
- Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for at least 20 minutes.
- Use a knife to gently loose the sides on the cake.
- Then place a 9 inch pie plate on the cake and gently flip the cake over. It should slide right into the pie pan or onto the platter.
- Enjoy! I topped mine with whipped cream.