This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Ingredients
- 3 cups frozen cranberries
- 1 cup pecans
- 1 cup white sugar
- 2 eggs
- 1 cup all-purpose flour
- ½ cup butter, melted
- 2 tablespoons milk
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
Step 2
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
Step 3
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
Step 4
Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 327 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat6g | 29% |
Cholesterol52mg | 17% |
Sodium68mg | 3% |
Total Carbohydrate46g | 17% |
Dietary Fiber2g | 8% |
Total Sugars35g | |
Protein3g | |
Vitamin C3mg | 17% |
Calcium20mg | 2% |
Iron1mg | 6% |
Potassium90mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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