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

Preparing the Topping
Preheat your oven to 350°F. In a saucepan over medium heat, melt 4 tablespoons unsalted butter. Stir in ¾ cup brown sugar until dissolved and slightly bubbling. Pour this mixture into a greased 8×8 or 9-inch round baking pan, spreading evenly. Sprinkle 1½ cups fresh cranberries over the caramel layer and add the zest of one orange evenly across the top.

Mixing the Dry Ingredients
In a bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.

Making the Batter
In a large bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.

Combining Wet and Dry
Add the dry ingredients to the butter mixture in batches, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix just until combined.

Assembling and Baking
Carefully spread the batter over the cranberry layer in the pan, smoothing the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Cooling and Inverting
Let the cake cool in the pan for about 10–15 minutes. Run a knife around the edges, then invert onto a serving plate while still warm so the cranberry topping releases cleanly.

Serving
Allow to cool slightly before slicing. Serve warm or at room temperature, letting the sweet-tart cranberry topping shine.