Cranberry Pecan Cake

Cranberry Pecan Cake

by Gladys Rodriguez 2 years ago
4.2 (9)
40 minutes
327.4 kcal
45.7 g carbs
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Description

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Ingredients
  • 3 cups frozen cranberries
  • 1 cup pecans
  • 1 cup white sugar
  • 2 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • ½ cup butter, melted
  • 2 tablespoons milk
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  2. 2. Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  3. 3. Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  4. 4. Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts
serving: 1 cake
calories: 327.4 kcal
carbohydrates: 45.7 g
protein: 3.3 g
saturated fat: 5.8 g
cholesterol: 51.5 mg
sodium: 67.9 mg
fiber: 2.3 g
sugar: 34.9 g