Ingredients and Weight:
- 1 cup unsalted butter, melted
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a small bowl, combine the melted butter, cranberries, and granulated sugar. Spread the mixture evenly over the bottom of the prepared pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter over the cranberry mixture and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 300
- Fat: 15g (25% DV)
- Carbohydrates: 40g (12% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Moist and tender crumb
- Sweet and tart cranberry flavor
- Buttery and golden brown top
- Perfect for breakfast, dessert, or a snack
User Comments:
- "This cake is absolutely delicious! The cranberry topping is so flavorful, and the cake itself is moist and fluffy."
- "I made this cake for a holiday party and it was a huge hit. Everyone loved the unique combination of flavors."
- "This is one of my favorite cranberry desserts. It's easy to make and always turns out perfect."
Special Precautions and Tips:
- To ensure the cake is evenly cooked, use a toothpick to check the doneness.
- If the cake is not golden brown on top, cover it with aluminum foil during the last few minutes of baking.
- Let the cake cool slightly before inverting it to prevent the berries from sticking to the pan.
