Festive Cranberry Upside-Down Cake

Name: Festive Cranberry Upside-Down Cake
Prep time: 30 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: Topping; 2 tablespoons Land O Lakes® Butter softened; 1/2 cup granulated sugar; 2 cups fresh or frozen cranberries; Cake; 1 1/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 1 teaspoon freshly grated lemon zest; 2/3 cup milk; Chantilly Cream; 1 cup Land O Lakes® Heavy Whipping Cream; 1/4 cup sour cream; 1 tablespoon powdered sugar; 1/2 teaspoon freshly grated lemon zest

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

servings

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Ingredients

Topping

2 tablespoons Land O Lakes® Butter, softened

¹/₂ cup granulated sugar

2 cups fresh or frozen cranberries

Cake

1 ¹/₃ cups all-purpose flour

1 ¹/₂ teaspoons baking powder

¹/₄ teaspoon salt

³/₄ cup granulated sugar

¹/₂ cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

1 teaspoon freshly grated lemon zest

²/₃ cup milk

Chantilly Cream

1 cup Land O Lakes® Heavy Whipping Cream

¹/₄ cup sour cream

1 tablespoon powdered sugar

¹/₂ teaspoon freshly grated lemon zest

How to make

STEP 1

Heat oven to 350°F.
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.
STEP 3

Combine flour, baking powder and salt in bowl; set aside.
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.
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.
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.