Introduction
Hey there! Let’s talk about that classic holiday combo we all know and love—cranberries and cake. But this isn’t your typical cake; this is a Cranberry Upside-Down Cake that’ll have your family and friends swooning. Sweet enough to make it a perfect dessert, just tart enough thanks to the cranberries, this cake is an absolute stunner on your holiday table.
If you’ve never made an upside-down cake before, don’t worry—it’s easier than you think! The magic happens when you flip the cake out of the pan, revealing a gorgeous layer of caramelized cranberries. Think of it as a seasonal twist on the beloved pineapple version!
Why You’ll Love This Recipe
- Bursting with Flavor: The sweet-tart combo of cranberry and brown sugar creates an irresistible topping.
- Easy to Make: Don’t let the presentation fool you—this cake is beginner-friendly and comes together quickly.
- Festive: Perfect for Thanksgiving, Christmas, or any holiday gathering when cranberries are at their peak.
Ingredients Breakdown
For the Cranberry Topping:
- Fresh Cranberries: These beauties become wonderfully soft and tart after baking. If fresh cranberries aren’t available, you can use frozen ones—just be sure to thaw and drain them first.
- Brown Sugar: Brown sugar melts into the cranberries to create a luscious caramel-like topping.
- Butter: A few tablespoons of butter add richness and help caramelize the cranberries beautifully.
For the Cake:
- All-Purpose Flour: The base of this cake. If you want a slightly airier texture, you can swap in some cake flour.
- Baking Powder & Salt: Helps the cake rise and balances the flavors.
- Granulated Sugar: We use this for the cake batter, which creates the perfect sweetness to balance the tartness of the cranberries.
- Butter: Provides richness and moisture to the cake.
- Eggs: Essential for binding the batter together and giving the cake structure.
- Vanilla Extract: Adds warmth and depth to the flavor.
- Milk: This helps create a tender, soft cake crumb. You can substitute with almond milk or any other milk you prefer.
Step-by-Step Instructions
Let’s get baking! Follow these simple steps, and you’ll have a showstopping Cranberry Upside-Down Cake in no time.
1. Prepare the Cranberry Topping:
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan (you can also line the bottom with parchment paper for extra assurance).
In a small saucepan, melt 4 tablespoons of butter with ¾ cup of brown sugar over medium heat. Stir until smooth and bubbly, then pour this mixture into the bottom of your prepared pan. Scatter 2 cups of fresh cranberries on top, making sure they’re in an even layer.
2. Make the Cake Batter:
In a large bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside. In a separate bowl, beat ½ cup of softened butter with 1 cup of granulated sugar until light and fluffy. This takes about 2 minutes using a hand mixer or stand mixer.
Add in 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract. Finally, alternate adding the flour mixture and ½ cup of milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until combined.
3. Assemble and Bake:
Gently spoon the batter over the cranberries in your pan, spreading it evenly to cover the fruit. Bake for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool for about 10 minutes before flipping it onto a serving plate. Don’t wait too long to flip, as the caramel can start to harden.
Chef’s Tips and Tricks
- Don’t Overmix: When making the cake batter, be sure to mix just until combined. Overmixing can lead to a dense cake.
- Flip Confidence: When flipping the cake, do it confidently and carefully. Place your serving plate over the cake pan, and in one fluid motion, flip the entire thing. If you hesitate, things may shift!
- Parchment Paper Lining: If you’re really worried about the cake sticking, line the bottom of the cake pan with parchment paper, and it’ll pop right out.
Recipe Variations and Serving Suggestions
While this Cranberry Upside-Down Cake is already fabulous on its own, here are a few ways you can switch it up:
- Add a touch of orange zest to the cake batter for a bright, citrusy note that pairs beautifully with the cranberries.
- Feeling adventurous? Replace the cranberries with fresh cherries or blueberries for a summer-friendly version.
- Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream for an ultra-indulgent dessert.
FAQs
Can I make this cake ahead of time?
Absolutely! You can make this cake a day in advance. Just let it cool completely and store it at room temperature covered well. If you want it warm, reheat slices in the microwave for about 15 seconds each.
Can I use frozen cranberries?
Yes! Frozen cranberries work just fine. Just make sure to thaw and drain them before layering them in the pan.
How do I store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months—just wrap it tightly in plastic wrap and foil before freezing.
Printable Recipe
Cranberry Upside-Down Cake
- Prep Time: 20 mins
- Cook Time: 40-45 mins
- Total Time: 65 mins
- Servings: 8-10 slices
Ingredients:
- For the Topping:
- 4 tbsp butter
- ¾ cup brown sugar
- 2 cups fresh cranberries (or frozen, thawed, and drained)
- For the Cake:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Melt 4 tablespoons butter with ¾ cup brown sugar in a saucepan.
