Pineapple-Cranberry Spice Cake
This recipe serves 8. One serving contains 233 calories, 3g of protein, and 4g of fat. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up vanilla, milk, pineapple, and a few other things to make it today.
Instructions
Lightly butter a 9-inch round cake pan.
Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom.
Sprinkle evenly with 1/2 cup sugar.
Cut pineapple crosswise into four 1/4-inch-thick rings. Pat dry with paper towels. Sort cranberries, discarding decayed fruit; rinse and drain remaining cranberries.
Lay pineapple rings in a single layer over sugar.
Sprinkle cranberries in spaces around rings.
In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.
In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, 1/2 cup sugar, and the lemon peel until blended.
Add egg and vanilla; beat until well blended.
Add flour mixture and milk alternately, beating on low speed until incorporated, then beat on medium speed until batter is well blended.
Bake in a 350 oven until a toothpick inserted in center of thickest part (not touching fruit) comes out clean, 40 to 45 minutes.
Let cool on a rack about 15 minutes.
Cut around pan sides. Set a platter over pan and, holding both together, invert. Carefully lift off pan.