cranberry upside down cake recipe

Written ByJenny Smyth Posted on
cranberry upside down cake recipe
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The Best cranberry upside down cake recipe

I’m so excited to share this recipe for cranberry upside down cake with you all. This classic dessert has been a staple in my household for years, and it’s always a hit with my family and friends. The combination of sweet and tangy flavors, along with the beautiful presentation, makes it perfect for any occasion.

Whether you’re looking for a special treat to serve at a dinner party or just a delicious dessert to satisfy your sweet tooth, this recipe is sure to impress. As I’ve shared before, this recipe originated in the United States, specifically in the Northeast region where cranberries are abundant. The original recipe was likely developed by home cooks who wanted to create a unique dessert using local ingredients.

Over time, it has evolved into the beloved recipe we know today. One of the things I love about this recipe is the ease of making it. With just a few simple ingredients and some basic kitchen equipment, you can create a stunning and delicious dessert that’s sure to impress.

The technique of layering the fruit and batter in the pan is key to achieving that perfect upside-down effect. The best part about this recipe is how versatile it is. You can serve it warm from the oven, topped with vanilla ice cream or whipped cream, or let it cool completely and enjoy it as a snack or dessert on its own.

Either way, it’s sure to be a crowd-pleaser. In terms of health benefits, this recipe is relatively guilt-free compared to many other desserts out there. With the use of fresh cranberries and minimal added sugar, you can feel good about serving this to your loved ones.

In my household, we love making this recipe during the holiday season when cranberries are in season. It’s become a tradition for us to make it together as a family and enjoy it as part of our holiday celebrations.

Cranberry Upside Down Cake

Cranberry Upside Down Cake

4.6 from 1197 votes

A moist and tender vanilla cake topped with a layer of tart cranberries and a buttery brown sugar glaze. This stunning dessert is perfect for holiday gatherings or a cozy weekend treat.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
1/2 cup packed light brown sugar
2 cups fresh or frozen cranberries

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Place 1/4 cup of butter in a 9-inch round cake pan and set the pan in the oven just until the butter melts, about 2 minutes.
3Remove the pan and sprinkle the brown sugar evenly over the melted butter, then arrange the cranberries in a single layer on top.
4In a medium bowl, whisk together the flour, baking powder, and salt.
5In a large bowl, beat 1/2 cup of softened butter with the granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Add the flour mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the flour.
8Mix on low speed just until combined, being careful not to overmix.
9Pour the batter evenly over the cranberries in the pan and smooth the top with a spatula.
10Bake for 35 to 40 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
11Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen.
12Invert the cake onto a serving plate, replacing any cranberries that stick to the pan.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 250mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a less sweet topping, reduce the brown sugar to 1/3 cup. If using frozen cranberries, do not thaw them before adding to the pan.

Watch Video Of How Cranberry Upside Down Cake Works

For storing this cake, keep it covered at room temperature for up to two days. If you want to keep it longer, wrap individual slices in plastic wrap and place them in a freezer safe bag.

The cake freezes well for up to three months. To reheat, thaw a slice at room temperature or warm it in the microwave for 20 seconds.

I like to serve it with a drizzle of heavy cream or a scoop of vanilla ice cream. This cranberry upside down cake is always a good idea for any occasion, from a holiday dinner to a simple weekend treat.

It works well for family gatherings because it is easy to make ahead and everyone loves the bright, tart topping.

❓ Frequently Asked Questions About Cranberry Upside Down Cake

Q: What type of pan should I use for this recipe?

You’ll want to use a 10-inch tube pan or an angel food cake pan for this recipe. This will give your cake room to rise and help you achieve that perfect upside-down effect.

Q: Can I use frozen cranberries instead of fresh?

While fresh cranberries are always preferred, you can use frozen cranberries as a substitute if needed. Just be sure to thaw them first and pat them dry with paper towels before using.

Q: How long does this cake take to bake?

This cake typically takes around 50-60 minutes to bake, depending on your oven’s temperature and the size of your pan.

Q: Can I make this cake ahead of time?

You can make this cake ahead of time by preparing the batter and assembling the fruit layer up to 24 hours in advance.

Q: What’s the best way to store leftover cake?

Leftover cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.

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