Cranberry Upside Down Cake
Brighten up your dessert table with this stunning Cranberry Upside Down Cake—a show-stopper both in flavor and presentation. This festive cake features a luscious layer of caramelized brown sugar and tart fresh cranberries, perfectly balanced by a tender vanilla cake base. Made with simple pantry staples and just 20 minutes of prep time, this recipe transforms into a moist, buttery cake that’s beautifully inverted to reveal its jewel-toned topping. Ideal for holiday gatherings or any time you crave a sweet-tart treat, this cranberry cake dazzles on its own or paired with whipped cream or ice cream for an extra indulgent touch. Easy to make, visually striking, and deliciously unique, this dessert is sure to impress!
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter (divided)
- 3 quarters cup Brown sugar
- 2 cups Fresh cranberries
- 3 quarters cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth, about 2 minutes. Pour this mixture evenly into the prepared cake pan.
Scatter the fresh cranberries evenly over the brown sugar mixture in the pan and set aside.
In a large bowl, cream together the remaining 6 tablespoons of butter and the granulated sugar until light and fluffy, about 3 minutes. Use a hand or stand mixer for best results.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Carefully spread the batter over the cranberry layer in the prepared pan, smoothing the surface with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving platter.
Let the cake cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 773.8 g | 281% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 595.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 655 mg | 50% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
