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 combines tart cranberries with sweet caramelized brown sugar, perfect for festive occasions or as a winter dessert. Begin by melting unsalted butter and brown sugar in a 9-inch pie tin for the topping. Sprinkle fresh cranberries and orange zest over this layer for a tangy, colorful addition. The cake batter involves whisking all-purpose flour, baking powder, and salt. In a separate bowl, cream butter and granulated sugar until fluffy, then add eggs one at a time, followed by vanilla extract. Alternately mix dry ingredients and milk into the butter mixture to form a smooth batter. Pour this over the cranberry layer, spreading evenly without disturbing the fruit. Bake until golden, and a toothpick inserted comes out clean. Let the cake cool briefly before flipping onto a plate, revealing the shiny cranberry topping. This cake’s moist texture and flavorful balance of zesty cranberries and caramelized topping make it a delightful treat.

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

Make the Topping:

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.

Prepare the Cake Batter:

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

Assemble the Cake:

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

Bake:

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

Cool and Serve:

Let the cake cool in the tin for about 10 minutes.
Run a knife around the edges to loosen.
Place a serving plate over the pie tin and carefully flip the cake onto the plate.
Let it cool slightly before serving.

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