Cranberry-Pecan Upside Down Cake
 
Prep time
Cook time
Total time
 
Cranberries and pecans make up the bottom (top!) layer of this beautiful, easy upside down cake.
Yield: 1 9-inch cake
Ingredients
  • ⅔ cup light brown sugar, packed
  • ⅓ cup unsalted butter
  • 1¼ cups fresh cranberries
  • ½ cup chopped pecans
  • 1 stick (4 oz) butter, room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup greek yogurt
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 Tbsp orange zest
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan and set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, orange zest, and salt. Set aside.
  3. In a small saucepan over medium heat, combine brown sugar and ⅓ cup butter. Bring to a low boil, then pour into the bottom of the cake pan. Sprinkle the cranberries and pecans evenly across the mixture.
  4. In a large bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until just incorporated, then stir in the vanilla.
  5. Beat in the flour mixture alternately with the Greek yogurt, beginning and ending with the flour. Pour batter into prepared pan.
  6. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a plate. Serve warm or at room temperature.
Recipe by Baked In at https://www.baked-in.com/2014/02/18/cranberry-pecan-upside-down-cake/