Cranberry Pistachio Upside-Down Cake
Cranberry Pistachio Upside-Down Cake is a delightful dessert that beautifully combines the sweet-tartness of fresh cranberries with the nutty crunch of pistachios. This visually stunning cake features a moist base topped with caramelized fruit and nuts, creating an inviting treat perfect for holidays or any occasion. Impress your guests with this easy-to-follow recipe that guarantees memorable flavors and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh cranberries
- 1/2 cup shelled pistachios, chopped
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan over medium heat, melt 2 tablespoons of butter. Add cranberries and 1/2 cup sugar; cook for about 5 minutes until syrupy.
- Stir in chopped pistachios, then spread this mixture evenly in the prepared pan.
- In a mixing bowl, cream together the remaining butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk together flour and baking powder. Gradually combine with wet ingredients without overmixing.
- Pour the batter over the cranberry-pistachio topping and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg