Fresh Cranberry Upside-Down Cake

 A harmonious blend of tart cranberries and a sweet, buttery cake, with a hint of orange zest for a refreshing twist.

This Fresh Cranberry Upside-Down Cake is a festive dessert with tart cranberries and sweet caramelized brown sugar. Melt butter and brown sugar in a 9-inch pan for the topping, then sprinkle cranberries and orange zest over it. The fluffy cake batter, made by creaming butter and sugar with eggs, vanilla, flour, and milk, is poured over the cranberries and baked until golden. Once inverted, the cake reveals a shiny cranberry topping, offering a moist, flavorful treat perfect for winter gatherings.

Servings

8-10

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

60 minutes

For the Topping
4 tablespoons unsalted butter
¾ cup brown sugar
1 ½ cups fresh cranberries
Zest of one orange

For the Cake
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk

Preparation

  • Preheat the oven to 350°F (175°C).
  • Lightly grease a pie tin or round cake pan.
  • Zest the orange and set aside.
  • Measure and soften the butter for the batter.
  • In a bowl, whisk together the flour, baking powder, and salt until evenly combined.

Cooking

  • In a small saucepan over medium heat, melt the butter for the topping.
  • Stir in the brown sugar and cook 1–2 minutes until smooth and syrupy.
  • Pour this mixture into the prepared pan and spread evenly.
  • Scatter the cranberries and orange zest over the sugar layer.
  • In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla.
  • Add the dry ingredients in batches alternating with the milk, mixing gently until just combined.
  • Carefully spread the batter over the cranberry layer without disturbing the fruit.
  • Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool in the pan for 10 minutes.

Serving

  • Run a knife around the edges to loosen the cake.
  • Place a serving plate over the pan and carefully invert the cake.
  • Let cool slightly before slicing.
  • Serve warm or at room temperature.