Mr. Food: Cranberry Upside-Down Cake

Mr. Food Makes 12 to 15 servings

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup packed light brown sugar
1/4 cup canola margarine
1 cup fresh or frozen cranberries, thawed
1/2 cup coarsely chopped pecans
1/4 cup canola oil
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream

  1. Preheat oven to 350°F. Spray a 9" x 13" baking dish with nonstick cooking spray and line with wax paper.
  2. In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
  3. In a small saucepan, combine brown sugar and margarine. Bring to a boil over medium heat, stirring occasionally. Pour brown sugar mixture into baking dish; sprinkle with cranberries and pecans.
  4. In a large bowl, combine oil and granulated sugar, and beat with an electric mixer until light and fluffy. Beat in eggs one at a time then stir in vanilla. Beat in flour mixture alternately with sour cream. Pour batter over cranberry nut mixture and bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.
  5. Remove from oven and let sit 5 minutes. Invert cake onto a large serving platter, and slowly remove wax paper. Let cake cool before serving.
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