Upside-Down Cranberry Meyer Lemon Cake
Impress everyone at your holiday potluck party with an Upside-Down Cranberry Meyer Lemon Cake. This easy dessert features a layer of fluffy lemon cake beneath a sweet-tart cranberry topping for a festive presentation on any holiday table.
Makes: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
Lemon Cranberry Topping:
- 2 cups fresh cranberries
- 1 Meyer lemon, zested and juiced
- 6 tablespoons butter, melted
- ¾ cup brown sugar
- ¼ teaspoon salt
Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 eggs
- 1 cup sugar
- 2 Meyer lemons, zested and juiced (about ¼ cup juice)
- ½ cup olive oil
- ½ cup full-fat yogurt
For serving:
- Whipped cream
- Cinnamon
Instructions
- Preheat oven to 350 degrees. Spray an 8-by-11-inch cake pan with cooking spray.
- For the cranberry topping: In the bottom of the pan, combine the cranberries, lemon zest and juice and toss to coat the berries.
- In a small saucepan over medium-high heat, combine the butter, brown sugar, and salt. Bring mixture to a boil until sugar is melted, then spread evenly over the cranberries. Set aside.
- For the cake: In a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, use a hand or stand mixer with a paddle attachment to mix together the eggs, sugar and lemon zest on medium speed for 3 to 4 minutes until the eggs are light and fluffy.
- With the mixer running, drizzle in the lemon juice and olive oil in a slow and steady stream and mix until combined.
- Alternate adding the yogurt and flour mixture to the egg mixture, half of each at a time, mixing between each addition until just combined and smooth.
- Pour cake batter into the pan over the cranberry layer. Bake for 55 to 60 minutes or until the top of the cake is golden brown and set.
- Allow cake to cool, then flip out onto a serving platter so the cranberries are facing up. Cut into squares and serve with a dollop of whipped cream and a sprinkle of cinnamon on each slice, if desired.
Nutrition Information
Calories: 378|Sodium: 197mg|Fat: 18.7g|Carbohydrates: 50g|Fiber: 1.8g|Protein: 4.6g|
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4 Comments
Join the discussion and tell us your opinion.
It’s great! However, I wonder know could I replace Meyer lemons by other lemon. Can it affect to the dish?
That should work! Let us know if you give it a try!
Thanks,
Rachel Graf
Digital Editor, Farm Flavor Media
what type/flavor of full fat yogurt – lemon, vanilla, plain?
Hi Margie,
Plain yogurt works best. Thanks!
Rachel Graf
Digital Editor, Farm Flavor Media