Whether you serve your Cranberry Upside Down Cake as a rise-and-shine breakfast or a dessert, it’s sure to bring you raves. With its wholesome ingredients like cranberries, pecans and canola oil, you can’t miss!
What You’ll Need:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup packed light brown sugar
1/4 cup canola margarine
1 cup fresh or frozen cranberries, thawed
1/2 cup coarsely chopped pecans
1/4 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream
What To Do:
Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and line with wax paper.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a small saucepan, combine brown sugar and margarine. Bring to a boil over medium heat, stirring occasionally. Pour brown sugar mixture into baking dish; sprinkle with cranberries and pecans.
In a large bowl, combine oil and granulated sugar, and beat with an electric mixer until light and fluffy. Beat in eggs one at a time then stir in vanilla. Beat in flour mixture alternately with sour cream. Pour batter over cranberry nut mixture and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven and let sit 5 minutes. Invert cake onto a large serving platter, and slowly remove wax paper. Let cake cool before serving.
Recipe courtesy of “Canola Gourmet Cookbook”