Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake Recipe
Becky Luigart-Stayner
Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.


12 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 5.1 g
Monofat 1 g
Polyfat 2.3 g
Protein 3 g
Carbohydrate 55.7 g
Fiber 1.4 g
Cholesterol 39 mg
Iron 1.2 mg
Sodium 236 mg
Calcium 32 mg


Cooking spray
1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup fat-free buttermilk
1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons fresh orange juice


Preheat oven to 350°.

To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.

To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

Jan Moon,

Cooking Light

December 2006
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