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UPSIDE-DOWN CRANBERRY CAKE




Source of Recipe


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Recipe Introduction


9 servings



List of Ingredients




Topping:
1/4 cup CRISCO shortening, melted
1 cup sugar
1/2 teaspoon vanilla extract
2 cups cranberries, rinsed and coarsely chopped

Cake:
1/4 cup CRISCO shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup sifted cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk


Recipe



Preheat oven to 350ºF.
For Topping, combine melted Crisco, 2/3 cup sugar, and vanilla extract. Spread mixture evenly in a greased 8 x 8 x 2-inch pan. Top with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.
For Cake, blend Crisco, sugar, egg, and vanilla extract in a large mixer bowl.
Combine cake flour, baking powder, and salt; add to creamed mixture alternately with milk, mixing until blended after each addition. Pour batter evenly over cranberries.
Bake at 350ºF for 40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan. Invert onto a serving plate and remove pan.