Upside-Down Cranberry Crunch

READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cranberries (fresh or frozen thawed)
  • 1 34
    cups sugar, divided
  • 12
    cup chopped pecans
  • 12
    teaspoon almond extract (optional)
  • 12
    cup butter, melted
  • 1
    cup flour
  • whipped cream (optional) or ice cream (optional)
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DIRECTIONS

  • Set oven to 325°F.
  • Grease a 8-in square baking pan.
  • Place cranberries in prepared pan.
  • Sprinkle with 3/4 cup sugar and pecans.
  • In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
  • Spread the mixture over the cranberry mixture.
  • Bake for 1 hour, or until cake test done.
  • Run a knife around the edges of dish; immediately invert onto a serving plate.
  • Cut into serving-size pieces.
  • Serve with whipped cream or ice cream if desired.
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