Cranberry Upside Down Bundt Cake
Cranberry upside down bundt cake is a delightful dessert that beautifully combines the tartness of fresh cranberries with the moist, sweet flavor of vanilla cake. With its stunning jewel-like topping and fluffy texture, this cake is perfect for holiday gatherings or special occasions. Simple enough for novice bakers to master, it’s sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a saucepan over medium heat, combine cranberries and 1 cup of sugar with a splash of water. Cook until cranberries burst and create syrup, about 5 minutes. Pour into the prepared bundt pan.
- In a mixing bowl, cream together butter and remaining sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Pour batter over the cranberry mixture in the bundt pan. Smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before inverting onto a plate.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg