Cranberry Upside Down Cake

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Cranberry Upside Down Cake is a delightful treat that embodies the essence of the holidays while being versatile enough for any occasion. With its tart cranberries complementing the sweetness of the cake, each slice is flooded with flavor and festivity. This cake is not only beautiful to present but also simple to make, making it perfect for gatherings, family dinners, or even a cozy night at home. The luscious berries nestle beneath a soft, buttery cake, creating a stunning presentation when flipped. Let’s dive into this irresistible recipe.

Why This Recipe Is a Must-Try

This Cranberry Upside Down Cake brings together an array of textures and flavors that excite the palate. The tartness of the cranberries pairs beautifully with the warm spices, creating a balance that is not overly sweet. Plus, the surprise of a creamy whipped topping adds a luxurious finish. Each bite is a celebration, and here’s why you should try this recipe:

• It’s a showstopper dessert that impresses at any gathering.
• Quick and easy to prepare, perfect for both novice and seasoned bakers.
• The cake is flavorful and cozy, making it perfect for the fall and winter months.
• Utilizes simple ingredients that you likely already have in your pantry.

Ingredients

Here’s what you’ll need to make your own delicious Cranberry Upside Down Cake:

• 8 tablespoons unsalted butter, softened
• 1 cup granulated sugar, divided
• ¼ teaspoon ground cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 2 cups fresh or frozen cranberries
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ cup milk (1% recommended)
• 1 cup heavy cream
• 2 tablespoons granulated sugar (for whipped cream)
• Mint sprigs, fresh cranberries, and pomegranate seeds for garnish (optional)

How To Make Cranberry Upside Down Cake

Creating this stunning cake is as easy as 1-2-3. Follow these steps to bring this delicacy to life.

Step 1: Prepare the Cranberry Base

Start by preheating your oven to 350°F (175°C). In a medium saucepan over medium heat, melt 2 tablespoons of the softened butter. Once melted, add ½ cup of the granulated sugar and stir until well combined. Toss in your cranberries and sprinkle with cinnamon, allspice, and nutmeg. Stir gently until the cranberries are coated, and allow this mixture to simmer for about 5 minutes until the cranberries soften slightly. Remove from heat and set aside.

Step 2: Combine the Cake Batter

In a large mixing bowl, beat the remaining 6 tablespoons of softened butter together with the remaining ½ cup of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until well combined.

In another bowl, whisk together the all-purpose flour and baking powder. Gradually add the flour mixture into the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined; be careful not to over-mix.

Step 3: Assemble the Cake

Grease a 9-inch round cake pan with cooking spray or butter. Pour the cranberry mixture into the bottom of the pan, spreading it out evenly. Carefully pour the cake batter over the cranberry layer, smoothing the top with a spatula.

Step 4: Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end; if the top is browning too quickly, cover it loosely with aluminum foil.

Step 5: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. After cooling, gently run a knife around the edges and invert the cake onto a serving plate. It’s key to let the cake release from the pan while it’s still warm for the best results!

While the cake cools, whip the heavy cream with 2 tablespoons of granulated sugar until soft peaks form. Serve each slice of the cake warm or at room temperature with a dollop of whipped cream on top, garnished with mint sprigs, fresh cranberries, or pomegranate seeds for an extra touch of elegance.

Expert Tips

• For a deeper flavor, allow the cranberries to macerate in sugar for a few hours before using them.
• Make sure the butter is at room temperature for optimum creaming and mixing.
• Use a toothpick to check for doneness; if it comes out with a few moist crumbs, your cake is perfectly baked.
• Try adding orange zest for a citrusy twist to the cake batter!

Variations and Customizations

• Replace cranberries with other seasonal fruits, like blueberries or chopped apples.
• In addition to the spices, consider adding a tablespoon of lemon juice for a refreshing zing.
• If you love nuts, add a handful of chopped pecans or walnuts for added crunch in the batter.
• Try swapping half the all-purpose flour for almond flour for a nutty flavor and denser texture.

How to Store Leftovers

Leftover Cranberry Upside Down Cake can be stored at room temperature for 2 days, or covered and refrigerated for up to a week. When packaging, use an airtight container to maintain moisture. For longer storage, slice and freeze the cake. Just thaw the slices at room temperature or heat in the microwave for a quick treat.

FAQ

Can I use frozen cranberries for this recipe?

Absolutely! Using frozen cranberries works beautifully in this recipe. There’s no need to thaw them before use; just fold them directly into the mixture as directed.

How do I know when my cake is done baking?

A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs. If there’s wet batter on the toothpick, continue baking for an additional 5-10 minutes.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time! Bake and cool it, then store it covered at room temperature for up to 2 days or refrigerate for up to a week. Just remember to add the whipped cream just before serving.

What can I use instead of heavy cream for the topping?

If you prefer a lighter topping, you can use whipped coconut cream, or for a dairy-free alternative, use a vegan heavy cream substitute. Just whip it up with sugar until you achieve the desired consistency.

Conclusion

This Cranberry Upside Down Cake is a delightful addition to any dessert table, bursting with flavor and adorned with festive cranberries. With its beautiful presentation and irresistible taste, it’s sure to become a family favorite. Whether you’re enjoying it with whipped cream or serving it plain, this cake is a must-have during the holiday season and beyond. Gather your ingredients and make this culinary masterpiece today; you won’t regret it! Enjoy every delicious bite!