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
Scale
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.
