Side Pannel
Cranberry Pecan Upside Down Cake
Cranberry Pecan Upside Down Cake
- Recipe Submitted by maryjosh on 03/27/2019
Ingredients List
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1¾ sticks (14 tablespoons) unsalted butter, at room temperature, divided
- 1 cup minus 2 tablespoons sugar
- ¼ cup chopped pecans
- 2 cups of cranberries, fresh or frozen (if frozen, do not thaw)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup International Delight Frosted Sugar Cookie Creamer
Directions
Heat oven to 350F. Grease an 8-inch cake pan. Set aside.
In a a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a medium saucepan, melt 6 tbsp of the butter over medium heat. Stir in 6 tbsp of the sugar and bring to a boil, stirring, allowing the sugar to dissolve. Pour the butter mixture into the prepared cake pan. Sprinkle the pecans and the cranberries evenly over the butter in the pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining butter with the remaining sugar until fluffy, about 3-4 minutes on medium-high speed. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Add half of the flour mixture to the batter and mix until just combined. Add in the creamer or milk, mixing until the batter just comes together. Scrape down the sides of the bowl and mix in the remaining flour mixture until just combined. Pour the cake batter over the cranberries and pecans in the prepared pan, spreading it evenly with an offset spatula.
Bake for 40-45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Remove from the oven and run a blunt knife around the sides of the pan to release the cake. Turn the cake out onto a serving platter, scooping any berries that remain stuck to the cake pan back onto the cake. Allow to cool completely before serving.
In a a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a medium saucepan, melt 6 tbsp of the butter over medium heat. Stir in 6 tbsp of the sugar and bring to a boil, stirring, allowing the sugar to dissolve. Pour the butter mixture into the prepared cake pan. Sprinkle the pecans and the cranberries evenly over the butter in the pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining butter with the remaining sugar until fluffy, about 3-4 minutes on medium-high speed. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Add half of the flour mixture to the batter and mix until just combined. Add in the creamer or milk, mixing until the batter just comes together. Scrape down the sides of the bowl and mix in the remaining flour mixture until just combined. Pour the cake batter over the cranberries and pecans in the prepared pan, spreading it evenly with an offset spatula.
Bake for 40-45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Remove from the oven and run a blunt knife around the sides of the pan to release the cake. Turn the cake out onto a serving platter, scooping any berries that remain stuck to the cake pan back onto the cake. Allow to cool completely before serving.
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