Orange Cranberry Upside Down Cake
Sweet and moist orange cake topped with tangy leftover cranberry sauce, this Orange Cranberry Upside Down Cake makes an easy dessert when entertaining over the holidays.
Servings 10
Calories 327kcal
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon light brown sugar packed
- 1 cup leftover cranberry sauce
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ½ cup thick plain Greek yogurt
- ¼ cup freshly squeezed orange juice
- 2 tablespoon orange zest
- ½ cup extra virgin olive oil
- 3 large eggs
Instructions
- Preheat oven to 350ºF.
- Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter.
- When butter is bubbling and just starts to brown, stir in brown sugar.
- Cook until sugar has dissolved into the butter and starts to melt, then remove from heat. Spread sugar mixture evenly across the bottom of the pan.
- Remove pan from heat and gently spread leftover cranberry sauce evenly over the brown sugar.
- In a medium-sized bowl whisk together flour, baking powder and salt.
- In a large bowl, mix together sugar, yogurt, orange juice, orange zest, olive oil and eggs until combined.
- In batches, mix flour mixture into yogurt mixture and stir until combined.
- Pour cake batter evenly over the cranberry sauce in your cast iron pan.
- Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 10 minutes in the pan.
- Run a knife blade along the sides of the cake to insure a clean removal.
- Place serving plate over the cast iron skillet and carefully invert the cake. Keep the skillet on the plate until the cake falls into the plate.
- Remove skillet and allow cake to cool to room temperature, about 1 hour before serving.
Notes
Cooking Tips: Thick Greek yogurt, like the Fage brand, is used in this recipe. If you do can not find thick yogurt, drain your regular yogurt with a cheese cloth or coffee filter until it becomes thick like sour cream.
TO STORE: You can store any leftover cake on the counter, covered with foil or plastic wrap, as long as the room is cool and not hot. Because of the wet fruit topping, though, I prefer to cover and refrigerate leftovers. It will keep in the fridge for up to 5 days.
TO FREEZE: You can also freeze leftover cake. Wrap slices in foil and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 327kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 130mg | Fiber: 1g | Sugar: 27g
