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cranberry-satsuma-mandarin-upside-down-cake-recipe

Cranberry Satsuma Mandarin Upside Down Cake

A delightful upside-down cake featuring tart cranberries and sweet satsuma mandarins.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Cake Ingredients

  • ½ cup unsalted butter melted
  • 1 cup brown sugar
  • 2 satsuma mandarins peeled and sliced
  • 1 cup cranberries fresh or frozen
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk room temperature

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
  2. Pour the melted butter into the cake pan and sprinkle the brown sugar evenly over the butter.
  3. Arrange the satsuma mandarin slices and cranberries over the brown sugar.
  4. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In another bowl, beat the granulated sugar and eggs until light and fluffy. Add the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  7. Pour the batter over the fruit in the cake pan and spread it evenly.
  8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Cake, Cranberry, Mandarin
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