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Experience Michiana

Watch segment

Elaine Hovenkamp

Aired on November 18, 2014

Recipe: Pecan Cranberry Upside Down Cake

December 19, 2014

Topping Ingredients

  • 2 Tbsp. melted butter
  • ½ cup brown sugar
  • Zest of 1 orange
  • 1 cup pecan pieces
  • 1 tsp. cinnamon
  • 2 cups fresh cranberries- washed and de-stemmed

Cake Ingredients

  • 1 stick softened butter
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup sour cream
  • 1 tsp. vanilla
  • Juice of 1 orange
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups flour

Instructions

Preheat oven to 350 degrees. Grease an 8 or 9 inch cake pan. In a large bowl completely mix the topping ingredients together and pour into the bottom of the cake pan. Using an electric mixer –cream the butter and sugar together till fluffy. Add the eggs, sour cream, vanilla, and orange juice and continue to blend. In another bowl mix the baking powder, baking soda, salt and flour. Using a spoon slowly add the flour mixture to the batter until totally incorporated. Spoon the batter over the cranberry mixture in the cake pan. Bake for 40-45 minutes or until a toothpick comes out cleanly when inserted into the center of the cake. Cool for at least ½ an hour. Run a knife around the edge of the pan to loosen the cake and invert onto a cake stand. Serve with ice cream or whipped cream. Serves 8-10.

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