Description
Indulge in the delightful burst of tart cranberries and sweet caramelized goodness with this easy-to-make Cranberry Upside Down Bundt Cake. Perfect for any occasion, it’s a showstopper dessert.
Ingredients
Scale
- 1 cup fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup whole milk
Instructions
- In a small saucepan over medium heat, melt 1/2 cup of butter and 1 cup of sugar until bubbly and golden. Pour into a greased bundt pan and sprinkle cranberries evenly over the top.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together 3 cups of flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with 1 cup of milk until just combined.
- Carefully pour the batter over the cranberry topping in the bundt pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes before inverting onto a serving plate.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: - For added flavor, consider drizzling with a simple glaze made from powdered sugar and lemon juice after cooling. - Substitute cranberries with seasonal fruits like blueberries or peaches for variety.