Orange-Cranberry Upside-Down Cake Recipe

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Orange-Cranberry Upside-Down Cake Recipe
Orange-Cranberry Upside-Down Cake Recipe photo by Taste of Home
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Orange-Cranberry Upside-Down Cake Recipe

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Publisher Photo
I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. —Carrie Zuhlke, Fostoria, Michigan
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons butter (no substitutes), 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

Directions

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 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.
Originally published as Orange-Cranberry Upside-Down Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p92

Nutritional Facts

1 piece: 321 calories, 13g fat (4g saturated fat), 35mg cholesterol, 191mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • 1 cup packed brown sugar
  • 2 tablespoons butter (no substitutes), 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
  1. 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.
  2. 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 with milk and orange juice. Spread over cranberry mixture.
  3. 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.
Originally published as Orange-Cranberry Upside-Down Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p92

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cnbatista User ID: 5845245 82392
Reviewed Dec. 24, 2013

"Pretty good. Just very sweet. Otherwise, 5 star material."

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