Upside-Down Cranberry Cake
This upside down Cranberry Cake quick bread is buttery and moist, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!
Servings: 8
Ingredients
- 1 1/4 cups fresh cranberries
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter , cut into cubes
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons orange zest
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
- In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
- Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
- Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.
Video
Notes
Either fresh or frozen cranberries can be used.
Half n half is simply a combination of heavy cream and whole milk.
Nutrition
Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 180mg | Potassium: 164mg | Fiber: 1g | Sugar: 26g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg