Holiday upside-down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter, softened, divided |
| ½ | cup | Brown sugar |
| ½ | pack | (12 oz.) fresh or frozen |
| Cranberries | ||
| 1 | can | (20 oz.) crushed pineapple |
| In heavy syrup, drained | ||
| Well | ||
| 1½ | cup | Flour |
| ⅔ | cup | Granulated sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1 | Egg | |
| ⅔ | cup | Cranberry juice |
| 1 | teaspoon | Vanilla extract |
| Whipped heavy cream | ||
| (optional) | ||
Directions
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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