Introduction

This cranberry upside-down cake is a delightful twist on a classic dessert, featuring tart cranberries caramelized in a rich brown sugar topping. Soft, spiced cake baked right on top creates a perfect balance of flavors and textures, ideal for autumn or holiday gatherings.

A round cake with two visible layers sits on a white plate with a purple design, placed on a white marbled surface. The bottom layer is light yellow with a soft, moist texture and has bright red pieces of fruit embedded throughout. The top layer consists of a glossy, deep red fruit topping spread evenly over the surface, slightly dripping down the sides. The cake has a slice cut out, revealing the colorful fruit bits and smooth cake inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Topping:

3/4 cup firmly packed brown sugar
4 tablespoons (58g) unsalted butter
12 ounces (340g) fresh or frozen cranberries

Cake:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Scant pinch ground cloves
8 tablespoons (117g) unsalted butter, at room temperature (plus more for buttering the pan)
1 1/2 cups white granulated sugar
3 large eggs
1 tablespoon orange zest
1/2 cup sour cream (or Greek yogurt)
1/4 cup milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9-inch round cake pan with sides at least 2 inches high.
Step 2: In a small saucepan over medium-high heat, melt 4 tablespoons of butter with 3/4 cup packed brown sugar. Stir as the butter melts and sugar combines, then stop stirring and let the mixture simmer for about 15 seconds.
Step 3: Pour the caramelized butter and sugar mixture into the prepared cake pan. Evenly spread the 12 ounces of fresh or frozen cranberries over the caramel.
Step 4: In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, and ground cloves until well combined.
Step 5: In a separate large bowl, cream the 8 tablespoons room-temperature butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the orange zest.
Step 6: Alternately add the dry ingredients and wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
Step 7: Pour the batter over the cranberries in the cake pan, spreading it evenly.
Step 8: Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Step 9: Carefully invert the cake onto a serving plate while still warm, allowing the caramel and cranberries to become the topping. Serve warm or at room temperature.

Tips & Variations

Use fresh cranberries for the brightest flavor, but frozen work well too; just don’t thaw before using.
Add a splash of vanilla extract to the batter for extra aroma.
Try substituting orange zest with lemon zest for a different citrus note.
For a dairy-free version, swap butter for coconut oil and sour cream for a plant-based yogurt.

Storage

Store any leftover cake covered loosely with foil or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a low oven or microwave before serving to restore its moist texture and warm topping.

How to Serve

The image shows a close-up view of a round cake with one large slice missing, revealing the inside layers. The top layer is a glossy, deep red fruit topping with a slightly textured surface, likely from cooked berries, covering the entire top. The middle layer is a light yellow, soft cake with bits of red fruit spread throughout, adding vibrant spots of color. The cake sits on a white plate with a blue pattern, against a background with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this cake?

Yes, frozen cranberries can be used directly without thawing. They hold their shape well and provide the same tart flavor as fresh ones.

How do I prevent the topping from sticking to the pan?

Generously buttering the cake pan before adding the caramel topping helps prevent sticking. Also, allowing the cake to cool slightly before inverting helps the caramel set and release more cleanly.