This spin on pineapple upside-down cake is super delicious and perfect for fall when fresh cranberries are abundant in stores. The tart cranberry and warm spices pair perfectly together for a scrumptious treat.
Hands-on time: 15 minutes
Cook time: 35 minutes
PER SERVING
CALORIES: 325 | FAT: 16g | SODIUM: 286mg | CARBOHYDRATES: 41g | FIBER: 1g | SUGAR: 27g | PROTEIN: 2g
Serves 6
- ⅓ cup plus 2 tablespoons salted butter, softened, divided
- ¼ cup light brown sugar, packed
- 1 tablespoon heavy whipping cream
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ cup sour cream
- ¼ cup whole milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup cranberries
1. In a small saucepan over medium heat, melt 2 tablespoons butter, about 1 minute. Add brown sugar and heavy whipping cream and continue to cook and stir frequently until mixture begins to thicken and bubble, about 10 minutes, then pour in a small bowl.
2. Preheat air fryer to 320°F. Spray a 6" round cake pan with cooking spray.
3. In a medium bowl, mix remaining ⅓ cup butter, flour, granulated sugar, baking powder, sour cream, milk, and orange zest until smooth. Stir in vanilla, cinnamon, and cloves until well combined.
4. Pour brown sugar mixture in prepared baking pan. Add cranberries on top in an even layer. Pour cake batter on top of cranberries and smooth into an even layer.
5. Place pan into air fryer basket. Bake 25 minutes or until edges are browned and a toothpick inserted into the center comes out clean.
6. Let cool 15 minutes. Place an 8" plate upside down on top of pan and flip upside down to remove cake. Serve warm.
