Best 2 Cranberry Pecan Upside Down Cake Recipes

Tantalize your taste buds with the Cranberry Pecan Upside-Down Cake, a delightful fusion of sweet and tangy flavors. This culinary masterpiece features a moist and fluffy vanilla cake base, generously topped with a vibrant layer of caramelized cranberries and crunchy pecans. The rich, buttery caramel sauce seeps into the cake, creating a delectable symphony of flavors that will leave you craving more.

But that's not all! This article offers a treasure trove of additional recipes to satisfy your sweet cravings. Discover the classic Vanilla Pound Cake, a timeless treat perfect for any occasion. Indulge in the decadent Chocolate Zucchini Cake, a moist and fudgy delight with a hidden dose of healthy zucchini. Treat yourself to the irresistible Lemon Blueberry Cake, a burst of citrusy goodness studded with plump blueberries.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve picture-perfect results. Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone. So, preheat your oven, gather your ingredients, and embark on a delightful baking adventure.

Let's cook with our recipes!

CRANBERRY PECAN UPSIDE-DOWN CAKE

Cranberry Pecan Upside-Down Cake image

At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, cubed
2 cups sugar, divided
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup coarsely chopped pecans
3 large eggs, room temperature, separated
1/3 cup orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Pumpkin Upside-down Cake with Cranberry Pecan Topping image

Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.

Provided by SJG3483

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons unsalted butter, melted
1 cup brown sugar, firmly packed
2 cups cranberries
1 cup coarsely chopped pecans, toasted
2 eggs
1 1/2 cups pumpkin puree (almost a full can)
3 tablespoons vegetable oil
3 tablespoons applesauce
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use fresh cranberries: Fresh cranberries have a brighter flavor and more vibrant color than frozen or dried cranberries. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed and drained.
Toast the pecans: Toasting the pecans brings out their flavor and makes them more fragrant. You can toast the pecans in a preheated oven at 350°F for 5-7 minutes, or in a skillet over medium heat for 3-5 minutes, stirring constantly.
Make sure the butter is cold: Cold butter is easier to work with and will create a more flaky crust. If you don't have time to chill the butter, you can freeze it for 15-20 minutes before using.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done baking. If the toothpick comes out with batter or crumbs, the cake needs to bake for a few minutes longer.
Let the cake cool completely before inverting it: This will help prevent the cake from breaking. Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.

Conclusion:

This Cranberry Pecan Upside-Down Cake is a delicious and festive dessert that is perfect for any occasion. The tart cranberries, sweet pecans, and moist cake are a winning combination that everyone will love. With a little planning and preparation, you can easily make this cake at home. So next time you're looking for a special dessert, give this Cranberry Pecan Upside-Down Cake a try. You won't be disappointed!