Cranberry Upside-Down Cake

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 566.4

Dietary: Vegetarian

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.

Read it online: https://www.chefs-mate.com/recipe/cranberry-upside-down-cake/