I really enjoy baking, especially around the holidays, and I really enjoy baking with cranberries. Their tart flavor and bright red color goes so well in so many recipes. Last year I made a fantastic cranberry pound cake, but this year I wanted to try something different. Going through my collection of favorite recipes, I found a cranberry upside down cake recipe from Cooking Light that I decided to make for Christmas breakfast.
The full recipe is in the ReciPress section below, but just look at the star ingredients!
This is a layer of fresh cranberries over a bed of toasted pecans nestled in brown sugar and melted butter–yum!
Cranberry Upside Down Coffee Cake
Ingredients
- 2 Tbsp Butter (melted)
- 1/2 cup dark brown sugar
- 1/4 cup peacans, chopped and toasted (I started with a heaping 1/2 cup of pecan halves)
- 12 oz. package fresh cranberries (rinsed and dried)
- 1 1/3 cup flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 3 Tbsp butter (softened)
- 3/4 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup skim milk
- 2 egg whites (beaten into stiff peaks)
Instructions
- Preheat oven to 350. Coat 9-inch square pan with cooking spray.
- Pour melted butter into prepared pan and sprinkle brown sugar over it. Bake at 350 for 2 minutes.
- Sprinkle toasted pecans over brown sugar/butter mixture and top with cranberries.
- In medium mixing bowl, combine flour, baking powder and salt, and whisk together.
- In large mixing bowl, beat butter and sugar, then add egg yolks one at a time, then add vanilla.
- Alternate adding flour mixture and milk to butter/sugar mixture, mixing after each addition (flour-milk-flour-milk-flour).
- Beat egg whites until they form stiff peaks, then gently fold into batter.
- Spread batter over cranberries.
- Bake at 350 for 45 minutes. Cool on cooling rack for 5 minutes.
- Use a knife to loosen edges of cake, then invert onto a large serving plate.
Do you prefer milk or coffee with your cake?
![The Ultimate Coffee Date](http://got2run4me.com/wp-content/uploads/2019/03/Ultimate-Coffee-Date.png" "The Ultimate Coffee Date")
This looks amazing. I love cranberry anything in the fall.
Me too! Trying to decide if I have the patience to make a batch of sugared cranberries …..
It’s a good thang this beautiful looking cake isn’t in front of me right now. I’m on an informal Greedy Boycott for the time being. No set date when the boycott will be over.
I think it should be over right when you show up on my door step with your greedy fork ready for action. 😉
Looks deliciously festive!
This sounds really good! I have definitely bookmarked this recipe. 🙂
Teriffic! Let me know if you try it!
I never thought I liked fresh cranberries till about 5 years ago. Now I want to put them in everything. Looks delicious!
This looks good!! I’m not a huge baker but I might be able to handle this!!!
It’s a bit of a pain with all the steps (toasting the pecans, beating the egg whites) but it’s not difficult.
MMM, the cake looks delish! Cooking Light gives me a lot of recipe inspiration too! BTW, I’d like tea with my cake please!
YUM! This looks amazing, I’ve been seeing a few of these upside down cakes lately I need to try to make one ASAP
I made that CL cake a few years ago- it was SO good!! Thanks for the reminder, I need to pull it out again!
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I just had cranberry upside down cake for the first time last night! It was delicious!
How clever! I never would have thought to make it with cranberries, but thats a great idea, and I bet it was delightful! Such a good recipe!
Thanks for joining us for meatless monday! Hope you bring a recipe again next week 🙂
ooh that does look yummy! I’m all over the cranberries this year. Thanks for linking up today the more the merrier!
Cranberries are so festive and flavorful!
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Wow! that looks awesome!
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