This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
14 people made this
200g caster sugar
120g plain flour
125g butter, melted
2 tablespoons milk
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Method Prep:20min › Cook:1hr › Extra time:10min › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Generously grease a 2 litre rectangular baking dish.
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 200g of sugar over the cranberries and pecans.
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 200g of sugar, flour, melted butter and milk, and beat on Low until just mixed. The mixture will be thick. Spread the cake mixture evenly over the cranberry-pecan mixture.
Bake in the preheated oven until the cake is lightly brown and a skewer inserted near the centre comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.