Cranberry Upside-Down Cake

chefs-mate chefs-mate 0 Comments
Servings: 1 cups Difficulty: Advanced
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A vibrant, tart-sweet cake with a glossy cranberry glaze and citrus-kissed crumb.
Cranberry Upside-Down Cake recipe image
Cranberry Upside-Down Cake recipe image
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Cranberry Upside-Down Cake

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 566.4

Description

This Cranberry Upside-Down Cake is a festive yet simple dessert that shines with bright, tart flavors. The base features a simmered cranberry sauce that caramelizes into a glossy, ruby-red glaze during baking. The cake itself is light and moist, made with applesauce for tenderness and infused with fresh orange juice and zest for a citrusy lift. It is a perfect balance of sweet and tangy, offering a refreshing change from traditional fruit cakes. Ideal for holiday gatherings, weekend brunches, or any occasion where you want to impress without spending hours in the kitchen. Serve warm with a dollop of orange-kissed whipped topping for an elegant finish that feels homemade and heartfelt.

Directions

  1. Preheat oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch round baking pan or spray with non-stick vegetable oil.
  2. In a large saucepan, combine cranberries, 1 cup of the sugar, and water.
  3. Bring the mixture to a boil over medium-high heat.
  4. Reduce heat to low and simmer, stirring occasionally, until the cranberries pop and the mixture thickens to a syrupy consistency, about 10 minutes.
  5. Pour the hot cranberry mixture evenly into the prepared baking pan. Let it cool to room temperature.
  6. In a large bowl, sift together the cake flour, remaining 3/4 cup sugar, and baking powder.
  7. In a separate medium bowl, whisk together the egg substitute, nonfat milk, orange juice, orange zest, vanilla, and applesauce until smooth.
  8. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  9. Carefully pour the cake batter over the cooled cranberry layer in the pan.
  10. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  11. Allow the cake to cool in the pan for about 5 minutes.
  12. Run a knife around the edges of the pan to loosen the cake.
  13. Place a serving platter upside down over the pan. Holding both firmly together, flip the pan and platter over.
  14. Gently shake the pan and lift it away; the cake should release onto the platter with the cranberry glaze on top.
  15. In a small bowl, blend the orange liqueur into the low-fat whipped topping.
  16. Serve the cake warm, topped with a dollop of the orange-infused whipped topping.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 566.4kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 6.7g34%
Cholesterol 21.5mg8%
Sodium 172.2mg8%
Total Carbohydrate 101.7g34%
Dietary Fiber 2.3g10%
Sugars 78.8g
Protein 2.4g5%

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

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