Description
Cranberry Upside Down Bundt Cake is a delightful dessert that perfectly balances sweet and tart flavors. The moist cake is adorned with a vibrant layer of juicy cranberries, creating an eye-catching presentation that’s sure to impress at any gathering. Perfect for holidays or casual get-togethers, this treat will take your taste buds on an unforgettable journey.
Ingredients
Scale
- 2 cups fresh cranberries
- 1/2 cup granulated sugar (for cranberries)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (for batter)
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup whole milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a saucepan, cook cranberries with 1/2 cup sugar over medium heat until they pop (about 5 minutes). Set aside.
- In a bowl, cream together butter and 1 cup sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder; gradually combine with the wet mixture, alternating with milk and vanilla.
- Spoon cranberry mixture into the bundt pan and pour batter on top. Bake for 50-60 minutes until a toothpick comes out clean.
- Cool for 10 minutes before inverting onto a plate to reveal the beautiful cranberry topping.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg