Cranberry Upside Down Coffee Cake Light
Light, fruity, and irresistibly moist, this Cranberry Upside Down Coffee Cake Light is the perfect balance of tangy and sweet, making it an ideal treat for breakfast, brunch, or dessert. Featuring a luscious layer of caramelized fresh cranberries atop a tender, fluffy cake, this lighter version uses unsweetened applesauce and low-fat buttermilk to cut down on calories without compromising on flavor. The batter comes together effortlessly with simple pantry staples, while its clever upside-down baking method creates a stunning centerpiece sure to impress. Easy to prepare in just 15 minutes and baked to golden perfection in under 35 minutes, this coffee cake is best served warm or at room temperature, with its vibrant cranberry topping stealing the show. Perfect for the holiday season or a cozy weekend indulgence, this cake is a must-try for those seeking a lighter yet indulgent dessert option.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 0.5 cup Light brown sugar
- 2 tablespoons Unsalted butter
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Vegetable oil
- 0.5 cup Low-fat buttermilk
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a small saucepan over medium heat, melt the butter and stir in the light brown sugar until dissolved. Pour this mixture into the prepared cake pan and spread it evenly.
Scatter the fresh cranberries over the brown sugar mixture, ensuring they form an even layer.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, applesauce, and vegetable oil until smooth. Add in the egg and vanilla extract, continuing to whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Carefully pour the batter over the cranberries in the pan, spreading it evenly with a spatula.
Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Remove the parchment paper.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 286 mg | 96% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 230.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
