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

Ingredients

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

Instructions

Preheat Oven and Prepare Tin

Preheat oven to 350°F (175°C). Grease a 9-inch pie tin.

Make the Topping

Melt 4 tablespoons of butter in a saucepan. Add brown sugar and cook over medium heat until melted. Pour the mixture into the pie tin, then sprinkle cranberries and orange zest evenly over it.

Prepare the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream ½ cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with milk, beginning and ending with flour. Mix just until combined.

Assemble the Cake

Pour batter gently over the cranberry layer in the pie tin, spreading evenly.

Bake

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let cake cool in the tin for 10 minutes. Run a knife around the edges, place a plate on top, and carefully flip the cake. Cool slightly before serving.

Grease your 9-inch pie tin or spring-form pan.

Melt 4 tablespoons of butter in a saucepan.

Add the brown sugar and cook over medium heat until the sugar is melted.

Pour this mixture into the bottom of your greased pie tin.

Sprinkle the fresh cranberries and orange zest evenly over the sugar mixture.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large mixing bowl, cream together ½ cup butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla.

Add the flour mixture alternately with milk, starting and ending with the flour mixture. Mix just until incorporated.

Gently pour the batter over the cranberry layer in the pie tin. Spread the batter evenly, being careful not to disturb the cranberries.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the tin for about 10 minutes.

Place a serving plate over the pie tin and carefully flip the cake onto the plate. Let it cool slightly before serving.