If you’ve been searching for a dessert that beautifully balances tart and sweet while boasting a stunning presentation, this Cranberry Upside-Down Cake Recipe is the answer you never knew you needed. It’s a nostalgic twist on a classic upside-down cake, where vibrant, juicy cranberries caramelize under a golden, tender cake layer, creating a treat that’s as delightful to the eye as it is to the palate. Perfect for cozy gatherings or a festive touch, this recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
Every ingredient in this Cranberry Upside-Down Cake Recipe plays an essential role in building layers of flavor and texture. From the rich butter that adds moisture and depth, to the fresh cranberries that bring a burst of tartness and color, these simple kitchen staples combine to create a show-stopping dessert.
- ½ cup unsalted butter: Used for melting with brown sugar to create the luscious caramel base.
- ¾ cup brown sugar: Adds deep, molasses-like sweetness perfect for caramelizing the cranberries.
- 2 cups fresh cranberries: The star ingredient, providing bright tartness and vibrant red pops.
- 1½ cups all-purpose flour: The foundation of the cake, giving it structure and tenderness.
- 1½ tsp baking powder: Gives the cake a light, fluffy rise.
- ½ tsp salt: Enhances the flavors and balances sweetness.
- ½ cup unsalted butter, softened: Creamed with sugar for a rich, smooth batter.
- 1 cup granulated sugar: Sweetens and helps create a delicate crumb in the cake.
- 2 eggs: Bind everything together and add richness.
- 1 tsp vanilla extract: Adds warm, inviting aroma and flavor complexity.
- ½ cup milk: Keeps the batter moist and tender.
How to Make Cranberry Upside-Down Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F and generously greasing a 9-inch round cake pan. This ensures the caramelized topping doesn’t stick and will release perfectly when you invert the cake later.
Step 2: Create the Caramel Base
Melt the ½ cup of unsalted butter together with the ¾ cup brown sugar over low heat until the mixture is smooth and bubbling. Pour this fragrant caramel mixture evenly into your prepared pan, then scatter the fresh cranberries across the surface. This step sets the stage for that stunning upside-down effect once baked.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will be gently folded into the wet batter later, ensuring your cake turns out tender yet structured.
Step 4: Prepare the Cake Batter
In another bowl, beat the softened butter with granulated sugar until light and fluffy, which takes about 3–4 minutes. Then add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, and finally alternate adding the dry flour mixture and milk to the batter, mixing just until combined. Overmixing here could toughen the cake.
Step 5: Assemble and Bake
Carefully spread the batter over the cranberry and caramel layer in the pan. Bake in your preheated oven for 35 to 40 minutes or until the top is a beautiful golden color and a toothpick inserted in the center comes out clean. This is when the magic happens—your cake bakes up soft and fluffy while the cranberries gently caramelize beneath.
Step 6: Cool and Invert the Cake
After removing from the oven, let the cake cool for 10 minutes to set. Then place a serving plate over the pan and invert it confidently to reveal the glistening cranberry topping. It’s the grand reveal that will have everyone’s eyes lighting up!
How to Serve Cranberry Upside-Down Cake Recipe
Garnishes
Enhancing this Cranberry Upside-Down Cake Recipe is easy and fun. Fresh sprigs of rosemary or a light dusting of powdered sugar offers a festive touch. If you want to add a little richness, a dollop of whipped cream or a scoop of vanilla ice cream complements the tart cranberries beautifully.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or a spiced tea, which balances its sweetness and tartness. For a more indulgent gathering, consider serving alongside a cheese platter with aged cheddar or brie, which brings savory notes that contrast nicely with the fruity cake.
Creative Ways to Present
Try serving individual slices topped with fresh cranberries and a drizzle of warm caramel sauce for an elegant dessert. Another option is to portion the cake into mini ramekins and bake them individually for a charming presentation that’s perfect for entertaining or on-the-go indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Upside-Down Cake Recipe will keep well at room temperature when covered tightly with plastic wrap or in an airtight container for up to 2 days. The cake actually tastes better after resting, as the flavors meld nicely.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
To recapture that freshly baked warmth, gently reheat slices in the microwave for 20 to 30 seconds or warm in a low oven at 300°F for 10 minutes. Warmed cake releases those irresistible cranberry and caramel aromas right back into the room.
FAQs
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work well in this Cranberry Upside-Down Cake Recipe. Just be sure to thaw and drain any excess liquid to prevent the caramel from becoming too runny.
What if I don’t have a 9-inch round cake pan?
A similar-sized baking dish, like a square 8×8 inch pan, can work in a pinch; just keep an eye on baking time as it might vary slightly.
Can I substitute brown sugar with white sugar for the caramel?
Brown sugar adds a depth and a slight molasses flavor that white sugar lacks, so it’s highly recommended to stick with brown sugar for this recipe’s signature taste and color.
Is this cake suitable for freezing after baking?
Absolutely! This Cranberry Upside-Down Cake Recipe freezes beautifully. Just wrap it well, freeze, and thaw slowly in the fridge before enjoying.
How can I make the cake more moist?
Make sure not to overmix the batter, which can lead to a dense cake. Also, adding the milk gradually helps maintain the perfect texture and moisture balance.
Final Thoughts
There’s something truly special about the Cranberry Upside-Down Cake Recipe that brings warmth, nostalgia, and vibrant flavor to your table. Whether you’re baking it for a special occasion or just to brighten your day, the wonderful combination of tart cranberries and sweet caramelized topping is bound to delight everyone lucky enough to have a slice. Go ahead, give this recipe a whirl—you’ll be amazed at how quickly it becomes a favorite in your dessert repertoire!
Print
Cranberry Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Cranberry Upside-Down Cake combines a buttery, caramelized cranberry topping with a moist, tender cake base. Perfect for festive occasions or a cozy dessert, it blends fresh cranberries’ tartness with a rich brown sugar glaze, resulting in a beautifully presented and flavorful treat.
Ingredients
Topping
- ½ cup unsalted butter
- ¾ cup brown sugar
- 2 cups fresh cranberries
Cake Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking.
- Make the Topping: Melt ½ cup unsalted butter and ¾ cup brown sugar together until smooth and combined. Pour this mixture evenly into the bottom of the prepared cake pan, then scatter 2 cups of fresh cranberries evenly over the top.
- Mix Dry Ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt to ensure even distribution of the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until the mixture is light and fluffy. Then, add 2 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract for flavor.
- Combine Batter: Alternate adding the dry flour mixture and ½ cup milk into the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to create a smooth batter without overmixing, which ensures a tender cake.
- Assemble and Bake: Spread the batter evenly over the cranberry topping in the cake pan. Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes to set the topping, then carefully invert it onto a serving plate so the cranberries and caramelized topping are on top. Serve warm or at room temperature.
Notes
- Use fresh cranberries for best texture and flavor; frozen cranberries can be used but may release more moisture.
- Ensure the butter and sugar topping is evenly melted and combined to create a glossy caramel effect.
- Allow the cake to cool slightly before inverting to prevent the topping from sliding off.
- This cake pairs well with whipped cream or vanilla ice cream for added indulgence.
