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Upside-Down Breakfast Cake
Ingredients:
3/4 cup butter, softened (1-1/2 sticks)
1 cup brown sugar, packed
1-1/2 cups flour
2-1/2 teaspoons baking powder
2-1/2 cups fresh cranberries
1/2 teaspoon salt
3/4 cup granulated sugar
2 eggs, beaten
1/2 cup orange juice, freshly squeezed
1/3 cup milk
1/2 teaspoon vanilla extract
2 Tablespoons grated orange zest
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Preheat
oven to 350 degrees. Combine 2 Tablespoons butter and
brown sugar; spread evenly in bottom of greased 9-inch
round cake pan. Spread cranberries over mixture and set
aside.
Combine
the flour, baking powder, and salt in a bowl; reserve.
In a separate bowl, combine the remaining butter, sugar,
and eggs and beat until creamy smooth. Add the reserved
dry ingredients, orange juice, milk, vanilla, and zest
and beat until well blended.
Pour
the batter over the cranberries and bake until golden,
about 55 minutes. Run a knife around the outside and turn
upside down on a serving plate.
Serves:
10
Per serving: 236 Calories, 4g fat (14% calories from fat),
3g protein, 49g carbohydrate, 43mg cholesterol, 242mg
sodium.
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