Cranberry Upside Down Cake

  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 8

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 2 cups fresh or frozen (thawed) cranberries
  • 1 cup chopped pecans
  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 2 egg whites
  • 1/4 teaspoon cream of tartar

Steps

  • 1
    Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
  • 2
    In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
  • 3
    In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
  • 4
    Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Total Fat
23g
0%
Saturated Fat
9g
0%
Sodium
260mg
0%
Total Carbohydrate
70g
0%
Dietary Fiber
3g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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