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Cranberry Upside-Down Cake
Ingredients:
2/3 c. sugar
2 c. fresh or frozen cranberries (do not thaw)
CAKE
1 1/4 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated lemon peel
2/3 c. milk
1/4 c. shortening
1/4 tsp. vanilla
1 egg
2/3 c. sugar
2 c. fresh or frozen cranberries (do not thaw)
CAKE
1 1/4 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated lemon peel
2/3 c. milk
1/4 c. shortening
1/4 tsp. vanilla
1 egg
Directions:
Grease 8" square pan. Sprinkle 1/3 c. sugar in pan. Arrange cranberries over sugar; sprinkle with remaining 1/3 c. sugar. Cover with foil. Bake at 350 for 30 minutes. Remove foil. Cool.
In large bowl, combine all cake ingredients; blend at low speed until moistened. Beat at high speed for 2 minutes. Pour batter evenly over cranberries.
Bake at 350 for 40 to 50 minutes or until it tests done. For easy removal run knife around edge of pan. Invert onto serving plate, leaving pan over cake for 2 minutes; remove pan. Serve warm or cold.
Makes 9 Servings
Grease 8" square pan. Sprinkle 1/3 c. sugar in pan. Arrange cranberries over sugar; sprinkle with remaining 1/3 c. sugar. Cover with foil. Bake at 350 for 30 minutes. Remove foil. Cool.
In large bowl, combine all cake ingredients; blend at low speed until moistened. Beat at high speed for 2 minutes. Pour batter evenly over cranberries.
Bake at 350 for 40 to 50 minutes or until it tests done. For easy removal run knife around edge of pan. Invert onto serving plate, leaving pan over cake for 2 minutes; remove pan. Serve warm or cold.
Makes 9 Servings
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