Festive Cranberry Upside-Down Cake

Name: Festive Cranberry Upside-Down Cake
Prep time: 30 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: Topping; 2 tablespoons Land O Lakes® Butter softened; 1/2 cup granulated sugar; 2 cups fresh or frozen cranberries; Cake; 1 1/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 1 teaspoon freshly grated lemon zest; 2/3 cup milk; Chantilly Cream; 1 cup Land O Lakes® Heavy Whipping Cream; 1/4 cup sour cream; 1 tablespoon powdered sugar; 1/2 teaspoon freshly grated lemon zest

This easy and delicious cranberry upside-down cake will add a tart, festive touch to any holiday table. Perfect for an alternative to pie on Thanksgiving.

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30 min

Prep Time

1 hr 20 min

Total Time

servings

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Ingredients

Topping

2 tablespoons Land O Lakes® Butter, softened

¹/₂ cup granulated sugar

2 cups fresh or frozen cranberries

Cake

1 ¹/₃ cups all-purpose flour

1 ¹/₂ teaspoons baking powder

¹/₄ teaspoon salt

³/₄ cup granulated sugar

¹/₂ cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

1 teaspoon freshly grated lemon zest

²/₃ cup milk

Chantilly Cream

1 cup Land O Lakes® Heavy Whipping Cream

¹/₄ cup sour cream

1 tablespoon powdered sugar

¹/₂ teaspoon freshly grated lemon zest

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup granulated sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.
STEP 3

Combine flour, baking powder and salt in bowl; set aside.
STEP 4

Combine 3/4 cup granulated sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Add flour mixture and milk; beat at low speed until well mixed.
STEP 5

Spread batter evenly over cranberries in prepared pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto cooling rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.
STEP 6

Place whipping cream into bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with Chantilly cream mixture. Garnish as desired.

300 Calories

18 Fat (g)

70 Cholesterol (mg)

230 Sodium (mg)

35 Carbohydrates (g)

1 Dietary Fiber

3 Protein (g)

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