Cranberry Upside-Down Cake

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Servings: 10 Difficulty: Advanced
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A tangy, glossy cranberry glaze crowns this moist, light vegan cake
Cranberry Upside-Down Cake recipe image

This festive Cranberry Upside-Down Cake offers a brilliant twist on the classic dessert, swapping traditional pineapples for tart, jewel-toned cranberries. The cake itself is incredibly moist and tender, relying on applesauce and egg substitute rather than butter or dairy, making it a lighter yet satisfying treat. As it bakes, the cranberries simmer into a rich, syrupy glaze that coats the bottom of the pan. When flipped, the cake emerges with a beautiful, glossy red topping that contrasts perfectly with the pale crumb. It’s an elegant but easy dessert perfect for holiday gatherings or a cozy Sunday afternoon tea.

Cranberry Upside-Down Cake recipe image
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Cranberry Upside-Down Cake

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 180.0

Description

This festive Cranberry Upside-Down Cake offers a brilliant twist on the classic dessert, swapping traditional pineapples for tart, jewel-toned cranberries. The cake itself is incredibly moist and tender, relying on applesauce and egg substitute rather than butter or dairy, making it a lighter yet satisfying treat. As it bakes, the cranberries simmer into a rich, syrupy glaze that coats the bottom of the pan. When flipped, the cake emerges with a beautiful, glossy red topping that contrasts perfectly with the pale crumb. It&# 226;ÂÂs an elegant but easy dessert perfect for holiday gatherings or a cozy Sunday afternoon tea.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. Lightly butter the bottom and sides of a 9-inch round cake pan or spray with nonstick cooking spray.
  3. In a medium saucepan, combine the washed cranberries, 1 cup of sugar, and 1/2 cup of water.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly to a syrupy consistency, about 10 minutes.
  6. Pour the hot cranberry syrup into the prepared cake pan, spreading it evenly to coat the bottom.
  7. Allow the cranberry layer to cool to room temperature in the pan.
  8. In a large bowl, sift together 1 cup of cake flour, the remaining 3/4 cup of sugar, and 1 1/2 teaspoons of baking powder.
  9. In a separate bowl, whisk together 1/2 cup unsweetened applesauce, 1/4 cup thawed frozen nonfat egg substitute, 1/4 cup nonfat milk, 1/4 cup fresh orange juice, 1 teaspoon grated orange zest, and 1/2 teaspoon vanilla extract.
  10. Pour the wet ingredients into the dry ingredients and stir just until combined and no dry streaks remain; do not overmix.
  11. Carefully pour the batter over the cooled cranberry layer in the pan, spreading it gently to cover the fruit.
  12. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  13. Let the cake cool in the pan on a wire rack for about 5 minutes.
  14. Run a knife around the edges of the pan to loosen the cake.
  15. Place an inverted serving platter over the pan and, holding both firmly together, flip them upside down.
  16. Gently shake the pan and lift it off to release the cake.
  17. Serve warm, topped with low-fat whipped topping blended with 1 tablespoon of orange liqueur.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 180.0kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 13.2g66%
Cholesterol 56.4mg19%
Sodium 25.2mg2%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.0g0%
Sugars 3.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, upside-down cake, vegan dessert, low-fat baking, holiday cake, applesauce cake, fruit glaze, easy dessert, orange zest, gluten-free option, winter dessert, dairy-free
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