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My review
Cranberry Pecan Cake
1
NGG426
"This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream."
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Ingredients
1 h 30 m servings 327Original recipe yields 12 servings (1 cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
9/10/2009
this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh...
Most helpful critical review
8/30/2009
I made it this morning, with some changes, and everyone loved it including my 2 young boys. I didn't have frozen cranberries, so I used 1 cup craisins (mixed half in the batter, half for the to...
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9/10/2009
this is my recipe and I'm not sure why they say to use frozen cranberries - I use fresh...
1/4/2010
I made this for New Years exactly as the recipe stated and it came out delicious! When people start changing things in a recipe, it's no longer the recipe stated...it then becomes their own re...
8/30/2009
I made it this morning, with some changes, and everyone loved it including my 2 young boys. I didn't have frozen cranberries, so I used 1 cup craisins (mixed half in the batter, half for the to...
11/25/2011
This recipe was reprinted in the St. Petersburg Times and as soon as I saw that it was taken from Allrecipes.com, I looked it up online. First of all, this is a very simple cake that can be quic...
12/11/2010
I took this to my church Christmas party and the pastor kept telling people not to eat it so he could take it home. I added 1 tsp. of cinnamon to cake batter. I piped whipped cream in a lattice...
1/3/2010
I halved the recipe for this, since I only had a 1 quart baking dish. Turned out delicious, but it didn't survive being turned upside down. :c I feel it could use a little more batter.
5/15/2011
I had fresh cranberry, and it came out great. After reading other reviews, I didn't try to turn it over. Instead, I served it like a cobbler. Hot with a scoop of vanilla ice cream, it was fan...
12/5/2009
This did not set at all! I think there is not enough flour in the recipe. It did taste good and I served it with whipped cream in a bowl more like a trifle. Would try again but with some adap...