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Cranberry Upside Down Cake's picture
  Frozen orange juice concentrate 2 Tablespoon (Thawed)
  Water 1 Tablespoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Cranberries 1 1⁄2 Cup (24 tbs) (Fresh/Frozen, Do Not Thaw)
  Unbleached flour 1 1⁄4 Cup (20 tbs)
  Oat flour 1⁄3 Cup (5.33 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Skim milk 2⁄3 Cup (10.67 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
  Egg whites 2
  Vanilla extract 1 Teaspoon

1. Coat an 8-inch square pan with nonstick cooking spray. Combine the orange juice concentrate and water in a small bowl, and spread the mixture over the bottom of the pan. Sprinkle the brown sugar over the concentrate, and arrange the cranberries over the sugar. Set aside.
2. In a large bowl, combine the flours, baking powder, and sugar, and stir to mix well. Add the milk, honey, egg whites, and vanilla extract, and stir to mix well. Pour the batter over the cranberries.
3. Bake at 350 °F for 35 to 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Loosen the sides of the cake by running a knife around each edge, and immediately invert onto a serving platter. If any glaze remains in the pan, spread the glaze over the top of the cake. Let sit for at least 20 minutes before cutting into squares.

Recipe Summary

Holiday, Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1910 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.95 g4.8%

Trans Fat 0 g

Cholesterol 3.1 mg1%

Sodium 785.6 mg32.7%

Total Carbohydrates 442 g147.4%

Dietary Fiber 14.4 g57.4%

Sugars 278 g

Protein 35 g70%

Vitamin A 2.2% Vitamin C 40%

Calcium 81% Iron 60.3%

*Based on a 2000 Calorie diet

Cranberry Upside Down Cake Recipe