Introduction
Get ready to bring a burst of color and flavor to your dessert table with this Cranberry Pineapple Upside-Down Cake! Perfectly festive for any gathering, this delightful cake combines the tartness of fresh cranberries with the sweetness of crushed pineapple, creating a beautiful balance that is simply irresistible. As you slice into this cake, you’ll reveal the glistening layer of fruit resting atop a moist and fluffy base, making it both a feast for the eyes and the palate.
Ingredients
- 1 cup fresh cranberries
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter over low heat. Once melted, evenly spread the brown sugar on top of the butter to create a sweet caramel layer.
- Carefully arrange the fresh cranberries and the drained crushed pineapple over the brown sugar mixture, spreading them out evenly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, filling your kitchen with an enticing aroma.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure a smooth batter.
- Stir in the milk and vanilla extract, blending until fully incorporated.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
- Pour the batter gently over the layer of cranberries and pineapple in the cake pan.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Your cake should be a lovely golden brown.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, invert it onto a serving plate, allowing all that delicious fruit to be showcased beautifully on top.
Notes or Tips
For a festive touch, consider garnishing the cake with whipped cream or a dusting of powdered sugar before serving. This cake can also be made ahead of time; simply store it in an airtight container at room temperature. If you have leftovers (which is unlikely!), it will keep well in the refrigerator for up to three days.
Cooking Techniques
This recipe beautifully combines basic techniques like creaming and mixing, resulting in a cake that’s both moist and flavorful. Melting butter in the pan before adding the sugar creates a caramel-like base that enhances flavor and adds a delightful texture. Make sure to invert the cake while it’s still warm for an easy release and to preserve the fruit layer’s integrity.
FAQ
Can I use frozen cranberries instead of fresh?
Absolutely! Just make sure to thaw and drain them first before using.
What can I substitute for the crushed pineapple?
You can use diced peaches or pears as a delicious alternative.
How do I know when the cake is done baking?
A toothpick or cake tester inserted in the center should come out clean, indicating the cake is perfectly baked.
Conclusion
This Cranberry Pineapple Upside-Down Cake is a true celebration of flavors, perfect for holiday gatherings, parties, or a cozy dessert at home. Its vibrant layers and scrumptious taste are sure to impress your family and friends. Enjoy every slice of this seasonal delight, and happy baking!