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Cranberry Upside-Down Cake Recipe

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4 from 66 reviews

A delightful cranberry upside-down cake featuring a buttery caramelized cranberry topping with warm spices, paired with a soft, moist vanilla-flavored cake. Perfect for fall and winter celebrations or any time you want a festive, fruity dessert.

Ingredients

Topping

  • 8 tablespoons unsalted butter, divided
  • ½ cup (100 g) granulated sugar (from the total 1 cup, divided)
  • 1¾ cup (175 g) fresh cranberries
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice

Cake Batter

  • 1¼ cups (156.25 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature, divided (remainder after topping)
  • ½ cup (100 g) granulated sugar (from the total 1 cup, divided)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup (122 ml) milk

Instructions

  1. Prepare the Topping: In a skillet or oven-proof pan, melt half of the butter with half of the sugar over medium heat. Once melted, stir in the cinnamon and allspice. Add the fresh cranberries and cook until they start to soften and the sugar mixture thickens slightly, about 5 minutes. Spread this mixture evenly over the bottom of your cake pan.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl, cream the remaining butter with the remaining sugar until light and fluffy using an electric mixer or by hand.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar mixture until well combined.
  5. Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients alternately with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix to keep the cake tender.
  6. Assemble and Bake: Pour the cake batter gently over the cranberry topping in the pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Invert: Let the cake cool in the pan for about 10 minutes to allow the topping to set. Then carefully invert the cake onto a serving plate so the cranberry topping is on top.
  8. Serve: Slice and serve the cranberry upside-down cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.

Notes

  • For a more intense flavor, let the cake rest overnight before serving to allow the flavors to meld.
  • You can substitute fresh cranberries with frozen ones, just thaw and drain them well before using.
  • If you prefer a less tart topping, sprinkle an extra tablespoon of sugar over the cranberries before baking.
  • Use an oven-proof skillet or a round cake pan lined with parchment paper for easy removal.
  • Make sure to let the cake cool slightly before inverting, or the topping might stick to the pan.

Find it online: https://justsosavory.com/cranberry-upside-down-cake-recipe/