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    You are in: Home / Recipes / Cranberry Upside-Down Coffee Cake (Light) Recipe
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    Cranberry Upside-Down Coffee Cake (Light)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Redsie's Note:

    Looks yummy! From Cooking Light.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
    3. 3
      Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
    4. 4
      Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
    5. 5
      To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

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    Ratings & Reviews:

    • on December 15, 2013

      45

      I really enjoyed this cake. It is beautiful and delicious! My children did find the fresh cranberries to be rather tart, but that's not surprising. I used a cooking spray that contains flour in lieu of oiling & flouring the pan. The cake came out fairly nicely, though some of the topping did stick. This is probably something I'll start making every November when I have fresh cranberries to use.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2009

      45

      Great flavors. But I did have the same problem with the topping. I am pretty sure it is because the flour from greasing the pan absorbed all the melted brown sugar mixture. I have made other upside down cakes without a problem (greased only, no flour). I did not make the glaze, since it was very sweet with the scraped up topping scooped on top. Otherwise, this was quite good (and would be excellent if you didn't flour the pan).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2009

      45

      Made for Newest Zaar Tag. This was pretty good. I did have trouble with the topping - most of it stayed in the pan, but that may have been because I tried to convert this recipe to gluten free and my flour may not have been compatible with this recipe and it had to bake quite a bit longer than the actual time stated on the recipe. I will try this again with a different flour mix. Thanks for posting this Redsie!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry Upside-Down Coffee Cake (Light)

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 309.9
     
    Calories from Fat 84
    27%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 38.8 mg
    12%
    Sodium 194.1 mg
    8%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 1.5 g
    6%
    Sugars 40.8 g
    163%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    fat-free buttermilk

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