Brown Eyed Baker · by Michelle Lettrich★ 4.8 (11)
Cranberry Upside-Down Cake
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 8%
CARBS 40G55% OF CAL
3G FIBER12G OTHER25G TOTAL SUGAR
FAT 13G40% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic upside-down cake with tart cranberries and warm spices like cinnamon and allspice. Moist and buttery, it's a festive dessert perfect for autumn gatherings.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (at room temperature, divided)
- 1 cup granulated sugar (divided)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1¾ cup fresh cranberries
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 8%
CARBS 40G55% OF CAL
3G FIBER12G OTHER25G TOTAL SUGAR
FAT 13G40% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 91mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 36mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.