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Cranberry Upside-Down Cake Recipe

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★★★★★

5 from 116 reviews

A delightful Cranberry Upside-Down Cake featuring a rich caramelized brown sugar and butter topping with fresh cranberries, complemented by a warmly spiced, moist cake infused with orange zest. Perfect for festive occasions or a cozy dessert.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the right temperature for even baking.
  2. Prepare Cake Pan: Generously butter the bottom and sides of a 9-inch round cake pan with sides at least 2 inches high to prevent sticking.
  3. Make the Caramel Topping: In a small saucepan over medium-high heat, melt 4 tablespoons unsalted butter along with 3/4 cup firmly packed brown sugar. Stir as the butter melts to combine well, then stop stirring and let the mixture simmer gently for about 15 seconds until slightly thickened.
  4. Assemble the Topping in Pan: Pour the warm caramel mixture evenly into the prepared cake pan. Immediately spread the 12 ounces of fresh or frozen cranberries evenly over the caramel.
  5. Mix Dry Ingredients: In a medium mixing bowl, whisk together 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, and a scant pinch of ground cloves until fully combined.
  6. Cream Butter and Sugar: In a separate large bowl, beat 8 tablespoons unsalted butter (room temperature) with 1 1/2 cups white granulated sugar until light and fluffy.
  7. Add Eggs and Flavoring: Add 3 large eggs one at a time into the butter and sugar mixture, beating well after each. Stir in 1 tablespoon orange zest.
  8. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and liquids—1/2 cup sour cream (or Greek yogurt) and 1/4 cup milk—to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
  9. Pour Batter over Cranberries: Carefully spread the cake batter over the cranberries and caramel in the cake pan, smoothing the top evenly.
  10. Bake the Cake: Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan.
  11. Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife around the edges and invert the cake onto a serving plate so that the caramelized cranberries are on top. Let the cake cool before serving to allow topping to set.

Notes

  • Butter the pan generously to ensure the caramel and cranberries release easily after baking.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor and moisture.
  • If using frozen cranberries, do not thaw before spreading over the caramel mixture.
  • Store leftover cake wrapped tightly at room temperature for 2 days or refrigerate up to 4 days.
  • This cake pairs beautifully with whipped cream or vanilla ice cream.

Keywords: cranberry upside-down cake, holiday dessert, caramel cranberry cake, spiced cake, fruit upside-down cake

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