Description
Indulge in the irresistible flavors of our Cranberry Upside Down Bundt Cake, where the tartness of fresh cranberries meets a moist, sweet cake. This show-stopping dessert not only delights the palate but also enchants the senses with its vibrant colors and warm aroma. Perfect for any gathering, this cake will leave your guests asking for seconds!
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar (divided)
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick cooking spray.
- In a saucepan over medium heat, combine cranberries with 1/2 cup granulated sugar until softened; stir until the sugar dissolves.
- In a large bowl, cream together softened butter and remaining sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually sift in flour and baking powder, mixing gently until just combined.
- Pour half of the batter into the prepared bundt pan, followed by the cranberry mixture, then add the remaining batter on top without disturbing the cranberries.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let cool for 10 minutes before inverting onto a wire rack.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg