Cranberry Upside-Down Cakes
Recipe from Parents

Don't stress over a surplus of sauce. The tart fruit is the perfect topping ... er, bottom ... to these delicious cranberry-packed upside-down cakes.


Cranberry Upside-Down Cakes

by 2  people


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Ingredients
  • 1 1/3  cups
    all-purpose flour
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  • 1/2  cup
    sugar
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  • 1  teaspoon
    baking powder
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    baking soda
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  • 1  tablespoon
    grated orange zest
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  • 1  ounce
    plain yogurt
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  • 4  tablespoons
    unsalted butter, melted
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  • egg, beaten
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  • 1  cup
    leftover homemade cranberry sauce
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Directions
1.
Heat the oven to 375 degrees F. and grease a 12-cup muffin tin.
2.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and zest. Add the yogurt, butter, and egg and stir until just combined.
3.
Divide the cranberry sauce evenly among the muffin cups, then spoon the batter over the cranberry sauce. Bake the cakes for about 20 to 25 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Set the cakes on a rack to cool for about 5 minutes, then gently twist the cakes to release them. Serve immediately or at room temperature.

Nutrition information
Calories 167, Total Fat 5 g, Saturated Fat 3 g, Monosaturated Fat 1 g, Cholesterol 29 mg, Sodium 177 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 18 g, Protein 3 g. Daily Values: Vitamin A 146 IU, Vitamin C 1 mg, Niacin 1 mg, Folate 28, Potassium 62 mg, Iron (DV%) 1, Calcium (DV%) 61 Percent Daily Values are based on a 2,000 calorie diet
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