Tiny, tart, and crimson-hued, cranberries have a lot to boast about. Most importantly, though, are their powerful health benefits.
Cranberries are known to play a role in preventing urinary tract infections, reducing the risk of gum disease, and protecting against a range of other diseases and cancers. Need more convincing? Cranberries can potentially prevent ulcers, and they contain hippuric acid, which has natural antibiotic ingredients. We think it’s time to start popping at least a few cranberries per day into your diet. Check out one of our favorite recipes here.
Cranberry Upside-Down Cake
12
servings290
kcal40-45
min32
gA mixture of sweet and tart make this cake a crowd pleaser.
Ingredients
- 15 Tbsp
unsalted butter, divided
- ⅓ + ½ cup
sugar, divided
- 1 ½ cups
fresh (or frozen) cranberries
- ⅓ cup
chopped pecans (or walnuts)
- 2
large eggs
- 1 cup
all-purpose flour
Directions
Preheat oven to 350°F.
Coat a 9-inch square baking dish with 1 tablespoon of butter.
Place 2 tablespoons of butter and 1/3 cup sugar in microwave-safe bowl; microwave on high for 2 minutes, stirring occasionally, or until mixture becomes bubbly.
Pour mixture into baking dish; top with cranberries and pecans.
Melt remaining 12 tablespoons of butter in microwave or on a stovetop.
Combine 1 cup of sugar with eggs; beat with an electric mixer about 1 minute, until thick and pale. Beat in flour and melted butter until smooth; pour batter over cranberries.
Bake 40–45 minutes or until toothpick inserted in center comes out clean.
Let stand 2 minutes to cool. Release sides of cake from pan with knife; invert on serving plate.
- Nutrition Facts (per serving): Calories—290 Total Fat—18g Saturated Fat—10g Sodium—15mg Carbohydrate—33g Dietary Fiber—1g Protein—3g
