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Cranberry Upside-Down Cake

Total Time - 1 hour (Active Time - 10 minutes) / Makes 9 Servings

Kosher-AdaptableWhat's This?

ABOUT CRANBERRIES

Fresh cranberries are harvested in September and October, just in time for holiday dinners. You can freeze whole, uncooked cranberries for future use. No need to thaw; just rinse in cold water and they're ready to use.


Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

Ingredients
8 tablespoons unsalted butter (1 stick), divided
1 1/2 cups fresh (or frozen) cranberries
1/3 cup chopped pecans (or walnuts)
1/3 cup + 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour

Steps
  1. Preheat oven to 325°F. Coat 9-inch-square baking dish with 2 tablespoons butter. Spread cranberries, pecans, and 1/3 cup sugar evenly over bottom of dish.
  2. Melt remaining 6 tablespoons butter in microwave or on stovetop. Combine 1/2 cup sugar with egg; beat with electric mixer, about 1 minute, until thick and pale. Beat in flour and butter until smooth. Pour batter over cranberries.
  3. Bake 35-40 minutes or until toothpick in center comes out clean. Let stand 10 minutes to cool. Release sides of cake from pan with knife; invert on serving plate.

CALORIES (per 1/9 recipe) 230kcal; FAT 14g; CHOL 50mg; SODIUM 10mg; CARB 27g; FIBER 1g; PROTEIN 2g; VIT A 8%; VIT C 4%; CALC 2%; IRON 4%

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Other Preparation Methods

Cranberry Sauce: Combine 1 (12-oz) bag cranberries and 1 (12-oz) jar cherry preserves in saucepan. Bring to a boil. Reduce heat to low; simmer and stir 12-15 minutes or until cranberries burst and liquid is reduced to the consistency of syrup. Serve warm or cold.

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Shopping List

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ADD ALL 6 ITEMS TO LIST

Dry Grocery
Add to your grocery list 1/3 cup chopped pecans (or walnuts)

Produce
Add to your grocery list 1 1/2 cups fresh (or frozen) cranberries

From Your Pantry
Add to your grocery list 1/2 cup all-purpose flour
Add to your grocery list 1 large egg
Add to your grocery list 1/3 cup + 1/2 cup sugar
Add to your grocery list 8 tbsp (1 stick) unsalted butter

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Recipe Version FRP0043