Festive Cranberry Upside-Down Cake
Ingredients
Topping
2 tablespoons Land O Lakes® Butter, softened
1/2 cup sugar
2 cups fresh or frozen cranberries
Cake
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk
Chantilly Cream
1 cup whipping cream
1/4 cup sour cream
1 tablespoon powdered sugar
1/2 teaspoon freshly grated lemon zest
Heat oven to 350°F. Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.
Combine flour, baking powder and salt in small bowl; set aside.
Combine 3/4 cup sugar and 1/2 cup butter in medium bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Reduce speed to low. Add flour mixture and milk; mix well.
Spread batter evenly over cranberries in prepared pan. Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto wire rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.
Place whipping cream into medium bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with chantilly cream mixture. Garnish as desired.
Calories: 300
Fat: 18g
Cholesterol: 70mg
Sodium: 230mg
Carbohydrates: 35g
Dietary Fiber: 1g
Protein: 3g
Topping
2 tablespoons Land O Lakes® Butter, softened
1/2 cup sugar
2 cups fresh or frozen cranberries
Cake
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk
Chantilly Cream
1 cup whipping cream
1/4 cup sour cream
1 tablespoon powdered sugar
1/2 teaspoon freshly grated lemon zest
Heat oven to 350°F. Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.
Combine flour, baking powder and salt in small bowl; set aside.
Combine 3/4 cup sugar and 1/2 cup butter in medium bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Reduce speed to low. Add flour mixture and milk; mix well.
Spread batter evenly over cranberries in prepared pan. Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto wire rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.
Place whipping cream into medium bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with chantilly cream mixture. Garnish as desired.
Calories: 300
Fat: 18g
Cholesterol: 70mg
Sodium: 230mg
Carbohydrates: 35g
Dietary Fiber: 1g
Protein: 3g
Print Recipe
Share
