Cranberry Ring

Cranberry Lemon Upside Down Cake

Difficulty Easy
Portions: 14
Total 81 min

Utensils

srh_media_1665148123

Bundt cake pan

srh_media_1665147501

Bowl

srh_media_1665147501

Whisk

srh_media_1665147587

Handmixer

srh_media_1665147587

Mixer

srh_media_1665147474

Spoon

srh_media_1665147587

Bowl

srh_media_1665148123

Bundt cake pan

srh_media_1665147501

Oven

srh_media_1665147587

Toothpicks

srh_media_1665147501

Bowl

srh_media_1665147474

Spoon


Ingredients

  • 1/3 Cup Brown Sugar
  • 3 Cups Cranberries (fresh / frozen)
  • 2 1/2 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 2 1/2 Teaspoons Baking Powder
  • 1 1/2 Cup Granulated Sugar
  • 2 Tablespoons Lemon Zest
  • 3/4 Cup Unsalted Butter (at room temperature)
  • 2 Teaspoons Vanilla Extract (or vanilla essence)
  • 3 Units Eggs
  • 4 Tablespoons Lemon Juice
  • 3/4 cup CARNATION® Full Cream Evaporated Milk
  • 1/3 Cup Powdered Sugar (icing sugar)

Instructions

INFORMACIÓN NUTRICIONAL

278.7 kcal = 1,167kj /per portion


48.2 gs Carbohydrates
278.7 kcal Energy
7.7 gs Fats
1 g Fiber
5 gs Protein
4.4 gs Saturated Fats
294.2 mg Sodium
28.7 gs Sugars

What do you want to do with this recipe?