Description
A delightful and fruity twist on the classic upside-down cake, featuring tart cranberries and sweet pineapple.
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small bowl, toss the cranberries with 1/4 cup of the sugar. Spread the cranberries evenly in the bottom of the prepared cake pan. Layer the crushed pineapple over the cranberries.
- In a large mixing bowl, cream together the softened butter and the remaining 3/4 cup of sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter over the pineapple and cranberry layer in the cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the cranberries and pineapple to be on top.
Notes
- For added flavor, sprinkle a teaspoon of cinnamon into the batter or on top of the fruit layer before baking.
- Substitute the cranberries with blueberries or cherries for a different fruit twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg