Cranberry-Orange Upside-Down Cake
This Cranberry-Orange Upside-Down Cake is a stunning, flavorful dessert with tart cranberries and bright citrus notes, perfect for holidays or any special occasion.
Servings: 8 servings
Ingredients
Topping
- 1/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 cup fresh cranberries
Cake Batter
- 1/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Prepare the topping
- Preheat your oven to 350°F (175°C). Melt 1/4 cup of unsalted butter in your 9-inch round cake pan.
- Sprinkle 1/2 cup granulated sugar evenly over the melted butter, then scatter 1 cup fresh cranberries on top in a single layer. Set aside.
Mix the wet ingredients
- In a large bowl, cream together the remaining 1/4 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract, orange juice, and orange zest.
Combine dry ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Bring it all together
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Assemble and bake
- Pour the batter over the cranberry and sugar mixture in the cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and invert
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it.
- Place a serving plate upside down over the cake pan and carefully flip to reveal the cranberry-orange topping. Serve warm or at room temperature.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Electric Mixer or Whisk
- Measuring cups and spoons
- Zester or microplane
- Spatula
- Cooling rack
Notes
- Use fresh cranberries for the best texture and flavor in the topping.
- Flip the cake while it’s still warm to prevent the topping from sticking.
- Don’t overmix the batter to keep the cake tender and fluffy.
- Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- Substitute orange juice with grapefruit juice or use gluten-free flour for dietary preferences.