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BHG.com  /  Recipes & Cooking

Berry-Walnut Upside-Down Cake

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Makes: 8 servings
Prep 25 mins Stand 5 mins Bake 350°F 30 mins Cool 30 mins
Average rating 3.0 from 5 reviews
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  • user reviews (2)
Berry-Walnut Upside-Down Cake
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Ingredients
  • 2/3
    cup dried tart cherries or dried cranberries
  • Boiling water
  • 1/4
    cup butter
  • 1/2
    cup packed brown sugar
  • 2
    tablespoons orange juice
  • 1/2
    cup chopped walnuts, toasted
  • 1 1/3
    cups all-purpose flour
  • 2/3
    cup granulated sugar
  • 2
    teaspoons baking powder
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon ground ginger
  • 2/3
    cup milk
  • 1/4
    cup butter, softened
  • 1
    egg
  • 1
    teaspoon vanilla
  • Whipped cream (optional)
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Directions

1. Preheat oven to 350 degrees F. Place cherries or cranberries in a medium bowl; pour enough boiling water over to cover. Let stand for 5 minutes; drain.

2. Meanwhile, place 1/4 cup butter in a 9x1 1/2-inch round cake pan. Place cake pan in the oven until butter melts. Stir brown sugar and orange juice into melted butter. Arrange cherries or cranberries and walnuts evenly in pan. Set aside. Wipe out the medium bowl.

3. In the same bowl stir together flour, granulated sugar, baking powder, salt, and ginger. Add milk, 1/4 cup softened butter, the egg, and vanilla; beat with a wooden spoon until combined. Beat vigorously with spoon for 1 minute. (Batter may still be lumpy.) Spread batter in prepared pan.

4. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen side of cake; invert onto serving plate. Cool for 30 minutes; serve warm. If desired, top with whipped cream.

Nutrition Facts (Berry-Walnut Upside-Down Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 380,
  • Fat, total (g) 18,
  • chol. (mg) 59,
  • sat. fat (g) 8,
  • carb. (g) 53,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 36,
  • pro. (g) 4,
  • vit. A (IU) 437,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 236,
  • Potassium (mg) 147,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)
5556990674
myrt12 wrote:

Tam and I made this last week with the dried cherries. We served this with vanilla bean ice cream, and it was scrumptious!

10/27/2012 10:38:30 AM Report Abuse
defendnature1 wrote:

Great fall dessert, very easy. Not overly sweet. I would definately serve with whipped cream.

9/10/2012 04:33:34 PM Report Abuse

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