Description

Cranberry Upside Down Bundt Cake is a show-stopping dessert that combines the tartness of fresh cranberries with a moist, buttery cake. This delightful treat features a beautiful layer of glistening cranberries on top, making it perfect for holiday gatherings or as a sweet indulgence any day. With its fluffy texture and rich flavor, this cake not only satisfies your sweet tooth but also evokes warm memories of home-baked goodness.

Ingredients

Scale

2 cups fresh or frozen cranberries
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 tsp baking powder
3 large eggs
2 tsp vanilla extract
1/2 cup brown sugar (for topping)
1/2 tsp cinnamon (for topping)

Instructions

Preheat oven to 350°F (175°C) and grease a bundt pan.
In a small bowl, mix brown sugar and cinnamon; sprinkle over the bottom of the pan and add cranberries.
In another bowl, cream together butter and granulated sugar until light. Add eggs one at a time followed by vanilla.
Whisk flour and baking powder in another bowl, then combine with wet ingredients alternately with milk until smooth.
Pour batter over cranberries and bake for 45-50 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before inverting onto a platter.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: Substitute cranberries with blueberries or cherries for different flavor profiles. Enhance flavor with a splash of orange juice or zest for a citrus twist. Store leftovers in an airtight container at room temperature for up to three days.