Cranberry Upside Downer Cake
Delight in the sweet-tart magic of this Cranberry Upside Downer Cake, a show-stopping dessert that combines ruby-red cranberries with a buttery brown sugar topping for a stunning presentation. Perfectly moist thanks to the addition of sour cream and whole milk, this cake offers a tender crumb that pairs beautifully with the caramelized cranberry layer baked right on top. Easy to prepare in just 20 minutes of prep time, this recipe is an elegant choice for holiday gatherings, dinner parties, or anytime you want to impress your guests with a homemade treat. Serve this crowd-pleaser warm or at room temperature, perhaps with a dollop of whipped cream for an extra touch of decadence. With its vibrant colors and irresistible blend of tart and sweet flavors, this Cranberry Upside Downer Cake is as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 0.75 cup Brown sugar
- 2 cups Fresh cranberries
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 0.25 cup Sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 4 tablespoons of the unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbly, about 2-3 minutes.
Pour the brown sugar mixture evenly into the prepared cake pan. Spread the cranberries evenly over the brown sugar layer and set aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another medium bowl, beat the remaining 4 tablespoons of softened butter with the eggs, vanilla extract, sour cream, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix to ensure a tender crumb.
Carefully pour the batter over the cranberry layer in the cake pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then carefully invert the cake onto a serving plate. Remove the parchment paper.
Serve warm or at room temperature. Optional: Garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 44.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 161 mg | 3% | |
*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.
