Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Cranberry Upside-Down Coffee Cake

Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.

Cooking Light DECEMBER 2006

  • Yield: 12 servings (serving size: 1 square)

Ingredients

  • Cake:
  • 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
  • Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon butter, melted
  • 2 tablespoons fresh orange juice

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 2.3g
  • Protein: 3g
  • Carbohydrate: 55.7g
  • Fiber: 1.4g
  • Cholesterol: 39mg
  • Iron: 1.2mg
  • Sodium: 236mg
  • Calcium: 32mg
advertisement

Go to full version of

Cranberry Upside-Down Coffee Cake recipe

advertisement