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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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
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.
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