Festive Cranberry Upside-Down Cake
Festive Cranberry Upside-Down Cake
This easy and delicious cranberry upside-down cake will add a tart, festive touch to any holiday table. Perfect for an alternative to pie on Thanksgiving.
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30 min
Prep Time
1 hr 20 min
Total Time
10
servings Ingredients
Topping
2 tablespoons Land O Lakes® Butter, softened
12 cup granulated sugar
2 cups fresh or frozen cranberries
Cake
1 13 cups all-purpose flour
1 12 teaspoons baking powder
14 teaspoon salt
34 cup granulated sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
23 cup milk
Chantilly Cream
1 cup Land O Lakes® Heavy Whipping Cream
14 cup sour cream
1 tablespoon powdered sugar
12 teaspoon freshly grated lemon zest
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup granulated sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.
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STEP 3
Combine flour, baking powder and salt in bowl; set aside.
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STEP 4
Combine 3/4 cup granulated sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Add flour mixture and milk; beat at low speed until well mixed.
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STEP 5
Spread batter evenly over cranberries in prepared pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto cooling rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.
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STEP 6
Place whipping cream into bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with Chantilly cream mixture. Garnish as desired.
300 Calories
18 Fat (g)
70 Cholesterol (mg)
230 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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