Try this Cranberry Upside-Down Cake recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 350. In a 9" (23cm) round cake pan or springform pan, melt the 2 oz. of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved. Pour the cranberries onto the brown sugar and butter mixture. Set aside. In a bowl or mixer, cream the 4 oz. of butter with the granulated sugar until smooth. Stir in the yolks and vanilla. In a large bowl combine the flour, baking powder and salt. Alternately mix the milk and the dry ingredients. Stir only until mixed. Beat the egg whites to stiff peaks, then fold into the cake mixture. Pour cake mixture over cranberries. Bake at 350 for 50 or 60 minutes or until the cake is done.
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Serving Size: 1 Serving (1015g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2188 | ||
Calories from Fat: 964 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.1g | 143 % | |
Saturated Fat 57.1g | 285 % | |
Monounsaturated Fat 34.1g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 1862.3mg | 573 % | |
Sodium 793.4mg | 27 % | |
Potassium 972.8mg | 26 % | |
Total Carbohydrate 260.7g | 77 % | |
Dietary Fiber 18.4g | 73 % | |
Sugars, other 242.3g | ||
Protein 55.5g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2188
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