Printable | Taste of Home

Orange-Cranberry Upside-Down Cake

1 cup packed brown sugar
2 tablespoons butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
BATTER:
3/4 cup shortening
1-1/4 cups sugar
2 eggs
2 teaspoons grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in.
baking dish. Sprinkle with cranberries and oranges; set aside. In a mixing
bowl, cream shortening and sugar. Beat in eggs and orange peel. Combine the
flour, baking powder, salt and baking soda; add to creamed mixture alternately

Printed from tasteofhome.com Sep 7, 2008

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Orange-Cranberry Upside-Down Cake cont.

with milk and orange juice. Spread over cranberry mixture. Bake at 375°
for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Run a knife around edges of pan; immediately invert onto a serving plate. Serve
warm.

Yield: 12-15 servings.