Description
A festive dessert featuring a delightful combination of tart cranberries and sweet pineapple, baked to perfection in an upside-down cake style.
Ingredients
Scale
- For the topping:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 cup fresh cranberries
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In the prepared pan, pour the melted butter and sprinkle the brown sugar evenly over the bottom.
- Arrange the pineapple slices on top of the sugar mixture and fill the gaps with fresh cranberries.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Pour the batter over the pineapple and cranberries in the pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
For a more festive touch, add a sprinkle of cinnamon to the topping. Ensure the cake is fully cooled before serving to prevent it from breaking apart.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g