Description
Welcome, dessert lovers! If you’re searching for a show-stopping sweet treat that perfectly combines tangy cranberries and juicy pineapple, look no further than theCranberry Pineapple Upside-Down Cake. This luscious cake is a perfect blend of caramelized goodness and festive flavors, making it a must-try dessert for any occasion.
Ingredients
- Optional substitutions:
Instructions
- Preheat your oven to350°F (175°C).
- Grease a9-inch square cake panto ensure the cake releases smoothly.
- Pour melted butter into the bottom of the pan and evenly sprinkle brown sugar over it.
- Arrange pineapple slices in a single layer and scatter cranberries to fill the gaps.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk. Start and finish with the dry mixture.
- Pour the batter over the fruit layer, ensuring an even spread.
- Bake for40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, invert it onto a serving plate and let it cool slightly before serving.
Notes
Use fresh cranberries for the best texture and flavor.
Avoid overmixing the batter to keep the cake light and fluffy.
To prevent sticking, line the cake pan with parchment paper before greasing.