Fresh cranberries and warm cinnamon are used in this Easy Cranberry Upside Down Cake Recipe. This cake is lovely and perfect for the holiday season. This is great for the holidays!
Ingredient
– 4 tablespoons unsalted butter– ¾ cup light brown sugar– 2 large egg– 1 ¼ cups cake flour– 2 cups of cranberrie– 1 ¼ teaspoons baking powder– ¼ teaspoon baking soda– ¼ teaspoon salt– 1 cup granulated sugar– ½ cup canola oil– ¼ cinnamon– ½ cup sour cream
Direction
1
Butter a cake pan that is 9 inches round or 9 inches square. Put butter on the parchment paper and put it in the bottom of the pan. You could also butter the pan and use baking spray around the edges.
2
Melt butter and brown sugar in a small saucepan on low. Smooth butter and brown sugar. Turn the prepared pan to glaze the bottom. Loaded with light brown sugar. Make butter melt without thickening. Cranberries should be evenly distributed in the pan.
3
Mix flour, baking powder, and salt in a medium bowl.
4
Beat the eggs and granulated sugar in a large bowl with an electric mixer on medium speed for 2-3 minutes until fluffy. Reduce speed and mix oil and vanilla until combined.
5
Mix 1/2 of the flour mixture in the bowl. Bowl sides should be scraped. Add sour cream and mix. Mix in the remaining flour.
6
Carefully spoon batter over cranberries and spread with a rubber spatula. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean. Run a knife around the pan's edge after 10 minutes of cooling.
7
Carefully invert a plate on the pan and flip it. That is the hardest part of the recipe. Some cranberries stick to pans. They can be returned to the cake.