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Cranberry Upside Down Cake


Cranberry Upside Down Cake

Cranberry Upside Down Cake

Kimberley K. Eggleston
This fancy low calorie cranberry upside down cake will impress guests, and look gorgeous on your holiday table. We like to serve it warm, topped with a bit of whipped topping.


  • Topping:
  • 2 Tbsp butter
  • 1/4 cup packed brown sugar
  • 1 cup fresh cranberries
  • Cake:
  • 1 1/3 cups flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2/3 cup granulated sugar
  • 3 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 1/2 cup buttermilk
  • 2 egg whites


1. Preheat the oven to 350°F

2. Melt the 2 tablespoons of butter in a small saucepan over medium heat. Add the sugar, and stir until disolved. Pour mixture into a round cake pan, coated with cooking spary. Spread cranberries evenly atop the sugar mixture.

3. In a large bowl, cream together the 3 tablespoons of butter, granulated sugar, and vanilla. Then, add the egg yolks one at a time, and continue to beat. Sift together the flour, baking powder, and salt. Add the flour mixture and the milk to the egg mixture a little at a time, alternating between the flour and milk. Begin and end with the flour. In a separate bowl beat the egg whites until they form peaks, and then folk the egg whites into the cake batter. Pour the batter evenly over the cranberries.

4. Bake at 350°F for 45-50 minutes, or until a wooden pick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then turn the cake out onto a serving plate.

Serves 12

Per Serving Calories 166, Fat 6 grams, Carbs 26 grams

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