CRANBERRY DATE UPSIDE-DOWN CAKE

Cranberry Date Upside-Down Cake image

Guests will ooh and aah over this pretty cake with its from-scratch flavor at brunch or any holiday meal. Cranberries and orange peel punch up a tart taste that's tamed to perfection by the sweet glaze. Wonderful! Priscilla Gilbert - Indian Harbour Beach, Florida

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1/2 cup butter, softened, divided
1/2 cup packed brown sugar
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
1 cup fresh or frozen cranberries
2/3 cup chopped dates
1/4 cup chopped walnuts
1 teaspoon grated orange zest
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
DRIZZLE:
1/2 cup confectioners' sugar
1 tablespoon orange juice
1/2 teaspoon butter, melted
1/4 teaspoon grated orange zest

Steps:

In a small saucepan, melt 2 tablespoons butter. Stir in the brown sugar, orange juice and cinnamon until blended. Pour into an 8-in. square baking dish coated with cooking spray. Combine the cranberries, dates, walnuts and orange zest; sprinkle over brown sugar mixture., In a large bowl, beat sugar and remaining butter until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to the sugar mixture alternately with buttermilk, beating well after each addition. Spread over cranberry mixture., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., Combine the drizzle ingredients; drizzle over cake.

Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.