Holiday upside-down cake

Yield: 1 Servings

Measure Ingredient
½ cup Butter, softened, divided
½ cup Brown sugar
½ pack (12 oz.) fresh or frozen
\N \N Cranberries
1 can (20 oz.) crushed pineapple
\N \N In heavy syrup, drained
\N \N Well
1½ cup Flour
⅔ cup Granulated sugar
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
1 \N Egg
⅔ cup Cranberry juice
1 teaspoon Vanilla extract
\N \N Whipped heavy cream
\N \N (optional)

Preheat oven to 350 degrees. In 9" square heatproof baking pan over medium heat melt ¼ cup butter. Remove from heat; sprinkle with brown sugar, then cranberries, then drained pineapple; set aside. In mixing bowl, combine next 5 ingredients. With mixer at low beat in remaining ¼ cup butter, egg, cranberry juice and vanilla for 2 minutes until smooth. Spoon batter over fruit-sugar layer. Bake 40-50 minutes. Cool in pan on wire rack 10 minutes. Loosen edges of cake; invert onto serving plate. Serve warm with whipped cream.


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