Description
This cranberry upside down cake is buttery, moist, and topped with a glossy layer of tart cranberries caramelized in brown sugar. It’s the perfect balance of sweet and tart, with a soft cake base and a sticky, jewel-like topping that’s sure to impress at any gathering.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Melt 1/4 cup of butter and pour into the pan. Sprinkle brown sugar evenly over the melted butter, then spread cranberries over the sugar layer.
- In a bowl, cream remaining butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry. Mix until just combined.
- Spread the batter evenly over the cranberries in the pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then run a knife along the edges and carefully invert onto a serving plate.
Notes
- Use parchment paper to prevent sticking and ensure clean release.
- Flip the cake while still warm for best results.
- Sprinkle orange zest into the batter for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cranberry upside down cake, holiday dessert, easy cranberry cake, winter baking, upside down cake recipe