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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream. Ingredients:
3 cups frozen cranberries |
1 cup pecans |
1 cup white sugar |
2 eggs |
1 cup white sugar |
1 cup all-purpose flour |
1/2 cup butter, melted |
2 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
4. Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
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