Home > Recipes > Cranberry Date Upside-Down Cake

Cranberry Date Upside-Down Cake Recipe

Guests will ooh and aah over this pretty cake with its from-scratch flavor at brunch or any holiday meal. Cranberries and orange peel punch up a tart taste that's tamed to perfection by the sweet glaze. Wonderful! Priscilla Gilbert - Indian Harbour Beach, Florida

This recipe is:

Healthy

[X]

Rate Cranberry Date Upside-Down Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Date Upside-Down Cake Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 12 Servings

30 40 70

Ingredients

1/2 cup butter, softened, divided
1/2 cup packed brown sugar
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
1 cup fresh or frozen cranberries
2/3 cup chopped dates
1/4 cup chopped walnuts
1 teaspoon grated orange peel
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
DRIZZLE:
1/2 cup confectioners' sugar
1 tablespoon orange juice
1/2 teaspoon butter, melted
1/4 teaspoon grated orange peel

Directions

In a small saucepan, melt 2 tablespoons butter. Stir in the brown sugar, orange juice and cinnamon until blended. Pour into an 8-in. square baking dish coated with cooking spray. Combine the cranberries, dates, walnuts and orange peel; sprinkle over brown sugar mixture.
In a large bowl, beat sugar and remaining butter until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to the sugar mixture alternately with buttermilk, beating well after each addition. Spread over cranberry mixture.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
Combine the drizzle ingredients; drizzle over cake. Yield: 12 servings.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutritional Facts 1 piece equals 270 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Cranberry Date Upside-Down Cake in Healthy Cooking December/January 2009, p43