Orange-Cranberry Upside-Down Cake

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This rustic cake from Taste of Home is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest-cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit.
1 cup packed brown sugar
2 Tbsps butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
3/4 cup shortening
1 1/4 cups sugar
2 eggs
2 tsps grated orange peel
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup evaporated milk
1/2 cup orange juice
1. Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in. baking dish. Sprinkle with cranberries and oranges; set aside.
2. In a bowl, cream shortening and sugar. Beat in eggs and orange peel. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture.
3. Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.
Yield: 12-15 servings

Calories: 321
Total Fat: 13g
Fiber: 1g
Sodium: 191mg
Dish   CakePrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Low-Calorie, Low-Sodium, Vegetarian

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