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Cranberry Upside Down Cake

Cranberry Upside Down Cake is a delightful treat that embodies the essence of the holidays while being versatile enough for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 8 servings

Ingredients

Ingredients

  • 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)

Instructions

  • Step 1: Prepare the Cranberry Base - Preheat 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. 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.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • 9-inch Round Cake Pan

Notes

Leftover Cranberry Upside Down Cake can be stored at room temperature for 2 days, or covered and refrigerated for up to a week. For longer storage, slice and freeze the cake.