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Upside-Down Cranberry Crunch
Ingredients:
3 c. fresh or frozen cranberries, thawed
1 3/4 c. sugar, divided
1/2 c. chopped pecans
2 eggs
1/2 c. butter, melted
1 c. flour
Whipped cream, optional
3 c. fresh or frozen cranberries, thawed
1 3/4 c. sugar, divided
1/2 c. chopped pecans
2 eggs
1/2 c. butter, melted
1 c. flour
Whipped cream, optional
Directions:
Place cranberries in an 8" square baking dish. Sprinkle with 3/4 c. sugar and pecans. In a mixing bowl, beat eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. Bake at 325 for 1 hour or until a toothpick inserted near the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve with whipped cream or ice cream if desired.
Makes 8 Servings
Place cranberries in an 8" square baking dish. Sprinkle with 3/4 c. sugar and pecans. In a mixing bowl, beat eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. Bake at 325 for 1 hour or until a toothpick inserted near the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve with whipped cream or ice cream if desired.
Makes 8 Servings
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