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Cranberry Lemon Upside Down Cake

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  • Total: 89min
    Preparation: 89min
  • Portions: 14.00
  • Difficulty: Intermediate

Ingredients

  • 1/3 cup Brown sugar
  • 3 cups Cranberries (fresh / frozen)
  • 2 ½ cups All purpose flour
  • 1 tsp Salt
  • ½ tsp Baking soda
  • 2 ½ tsp Baking powder
  • 1 ½ cups Granulated sugar
  • 2 tbsp Lemon zest
  • ¾ cup Unsalted butter (at room temperature
  • 2 tsps Vanilla essence
  • 3 lg Eggs
  • 4 tbsp Lemon juice
  • ¾ cup CARNATION Full Cream Evaporated Milk
  • 1/3 cup Icing sugar

Instructions

    1. Generously coat a bundt pan with cooking spray. Sprinkle brown sugar all over the bottom of the bundt pan. Pour cranberries over brown sugar.

    2. In a medium bowl, combine the flour, salt, baking soda and baking powder.

    3. Using an electric mixer, combine the granulated sugar and lemon zest completely

    4. Add butter to lemon infused sugar and beat until light and fluffy. Add vanilla essence and eggs (one at a time).

    5. In another bowl, mix 3 tbsp of lemon juice to Evaporated Milk. Set aside.

    6. With mixer on a low speed, add flour mixture and lemon milk mixture alternately beginning and ending with flour mixture

    7. Pour cake batter over cranberries in bundt pan evenly.

    8. Bake in a preheated oven at 350°F (180°C) for 50 minutes or until toothpick comes out clean when inserted.

    9. Let cool in pan for 15 minutes before turning out onto serving platter. Leave to cool completely.

    10. Mix icing sugar with 1 tbsp of lemon juice and drizzle over cake.

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