Cranberry Upside-Down Cake

Vegetarian
Cranberry Upside-Down Cake
45 min.
12
253kcal

Suggestions


Indulge in the delightful flavors of our Cranberry Upside-Down Cake, a perfect dessert that combines the tartness of cranberries with a rich, buttery cake. This vegetarian treat is not only visually stunning but also incredibly easy to make, making it an ideal choice for gatherings or a cozy family dinner. With just 45 minutes of preparation time, you can impress your guests with a dessert that looks as good as it tastes.

The cake features a luscious layer of caramelized cranberries that create a beautiful topping when inverted, offering a sweet and tangy contrast to the soft, fluffy cake beneath. Each slice is a harmonious blend of textures and flavors, with the moist cake melting in your mouth and the cranberries providing a burst of freshness. At only 253 calories per serving, you can enjoy this delightful dessert without the guilt.

Whether you're celebrating a special occasion or simply treating yourself, this Cranberry Upside-Down Cake is sure to become a favorite in your dessert repertoire. Gather your ingredients, preheat your oven, and get ready to create a stunning centerpiece that will leave everyone asking for seconds!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.3 cup brown sugar packed
  • 0.5 cup butter softened
  • tablespoons butter 
  • ounces cranberries fresh thawed
  • large egg whites 
  • large egg yolk 
  • 1.5 cups flour all-purpose
  • cup granulated sugar 
  • 0.5 cup milk 1% low-fat
  • 0.3 teaspoon salt 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • cake form
  • spatula
  • measuring cup

Directions

  1. Preheat oven to 35
  2. To prepare topping, lightly coat a 9-inch round cake pan with cooking spray.
  3. Heat brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally.
  4. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture.
  5. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.
  6. Combine flour, baking powder, and salt; stir with a whisk.
  7. Place granulated sugar and 1/2 cup butter in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 3 minutes).
  8. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.
  9. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spreading evenly.
  10. Bake at 350 for 55 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula.
  11. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate.
  12. Let stand 5 minutes, and remove the pan.
  13. Serve warm.

Nutrition Facts

Calories253kcal
Protein4.94%
Fat37.28%
Carbs57.78%

Properties

Glycemic Index
31.84
Glycemic Load
20.97
Inflammation Score
-3
Nutrition Score
4.4860869853393%

Flavonoids

Cyanidin
6.58mg
Delphinidin
1.09mg
Malvidin
0.06mg
Pelargonidin
0.05mg
Peonidin
6.97mg
Catechin
0.06mg
Epigallocatechin
0.1mg
Epicatechin
0.62mg
Epigallocatechin 3-gallate
0.14mg
Kaempferol
0.02mg
Myricetin
0.94mg
Quercetin
2.1mg

Nutrients percent of daily need

Calories:252.86kcal
12.64%
Fat:10.64g
16.37%
Saturated Fat:6.41g
40.08%
Carbohydrates:37.11g
12.37%
Net Carbohydrates:36.17g
13.15%
Sugar:23.8g
26.44%
Cholesterol:56.44mg
18.81%
Sodium:211.76mg
9.21%
Alcohol:0.11g
100%
Alcohol %:0.17%
100%
Protein:3.17g
6.34%
Selenium:8.5µg
12.14%
Vitamin B1:0.14mg
9.05%
Folate:33.7µg
8.43%
Manganese:0.17mg
8.28%
Vitamin B2:0.14mg
8.26%
Vitamin A:363.31IU
7.27%
Calcium:67.22mg
6.72%
Phosphorus:58.14mg
5.81%
Iron:0.97mg
5.38%
Vitamin B3:0.97mg
4.84%
Fiber:0.93g
3.73%
Vitamin E:0.55mg
3.63%
Vitamin B5:0.26mg
2.62%
Vitamin C:1.98mg
2.41%
Vitamin B12:0.14µg
2.34%
Potassium:67.67mg
1.93%
Copper:0.04mg
1.92%
Magnesium:7.22mg
1.81%
Vitamin D:0.26µg
1.74%
Vitamin B6:0.03mg
1.7%
Zinc:0.25mg
1.64%
Vitamin K:1.61µg
1.53%
Source:My Recipes