Cranberry Upside Down Cake

I still remember the December afternoon when my grandmother pulled a golden cranberry upside down cake from her vintage oven, and the whole kitchen filled with this warm, spiced-citrus perfume that made everything feel like the holidays had officially arrived. That cake became my favorite thing to bake when I wanted to feel like I was creating something both elegant and deeply comforting at the same time.

The first time I made this for a dinner party, I was nervous about the flip, but watching my friend's face light up when that ruby-red topping appeared perfectly intact on top—that's when I knew this cake was going to be part of my regular rotation forever.

Ingredients

• Unsalted butter (4 tbsp for topping, 1/2 cup for batter): Keep it softened but cool, not melted, for the batter—this is what gives you that tender crumb that makes people close their eyes when they take a bite
• Light brown sugar (3/4 cup): Don't skip the brown sugar for the topping; it caramelizes differently than white sugar and gives you those deep, molassy notes
• Fresh or frozen cranberries (2 cups): Frozen works beautifully here—they release their juice right into that caramel as they bake, creating this gorgeous glaze
• Ground cinnamon (1/2 tsp): Just enough to whisper warmth without overpowering that tart cranberry brightness
• Orange zest (from 1 orange): This is the secret that makes people pause and ask what you did differently—it brightens everything
• All-purpose flour (1 1/2 cups): Measure by weight if you can; it makes the crumb more reliable
• Baking powder (1 1/2 tsp): Fresh baking powder matters here; if it's been sitting in your cabinet for a year, grab a new tin
• Salt (1/4 tsp): A tiny pinch that enhances everything without announcing itself
• Granulated sugar (3/4 cup): The regular white stuff for creaming with butter
• Large eggs (2): Room temperature, if you remember—they blend more smoothly into the batter
• Vanilla extract (1 tsp): The real stuff, because you deserve it
• Milk (1/2 cup) and orange juice (1/4 cup): This citrus-enriched liquid is what keeps the cake moist and ties the flavor story together

Instructions

Set the stage:

Preheat your oven to 350°F and grease a 9-inch round cake pan really well—get into the corners and up the sides. Line the bottom with parchment paper; this is your safety net for the flip.

Build the cranberry topping:

In a small saucepan, melt 4 tablespoons of butter over medium heat until it's foaming and smells nutty. Stir in the brown sugar and let it sit and melt together for about 2 minutes, just until you see it dissolving into this gorgeous amber liquid. Pour this caramel evenly into your prepared pan—don't worry about perfect coverage; it'll find its way around the cranberries. Now scatter those cranberries, cinnamon, and orange zest over the top in a single layer. They'll nestle into the caramel and bake into something almost jeweled.

Mix the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Keep them together and ready to go.

Cream the butter and sugar:

In a large bowl, beat the softened butter and granulated sugar together until it's light, fluffy, and pale—this usually takes about 2 to 3 minutes with a hand mixer or stand mixer. You're essentially beating air into the mixture, which is what gives the cake its tender structure. Add your eggs one at a time, beating well after each one, then add the vanilla.

Build the batter:

Pour in half the flour mixture and fold it in gently until just combined. Then add the milk and orange juice, stirring until it comes together. Finally, add the rest of the flour mixture and stir just until everything is incorporated—don't overbeat, or the cake will be tough. You want to stop as soon as you don't see streaks of flour anymore.

The gentle spread:

Very carefully spread this batter over the cranberry topping, smoothing it with a spatula. Work gently because you want those cranberries to stay in place underneath.

Bake with patience:

Slide the pan into the oven for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. Your kitchen should smell absolutely incredible by now.

The crucial cool-down:

Let the cake sit in the pan for exactly 10 minutes—not less, or it'll fall apart; not much more, or it'll stick. Use a thin knife to run around the edges, loosening it from the sides. Then place a serving plate over the top and, with a quick, confident motion, flip it over. If your heart skips a beat here, that's normal. Carefully peel off the parchment paper to reveal your masterpiece.

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I'll never forget the first time I served this cake to someone who had just told me they didn't really like desserts, and they went back for seconds. That's when I realized this isn't just a cake—it's a little gift you give people, wrapped up in cranberries and citrus and the promise of something warm and special.

The Citrus Secret

The orange zest and juice are what make this cake feel like it belongs on a winter table but tastes like summer remembered. I learned this by accident when I had no lemon on hand and grabbed an orange instead, and suddenly the whole flavor profile sang. The acid in the citrus brightens the richness of the butter and keeps the sweetness from feeling heavy, and it ties in perfectly with the tartness of the cranberries.

Serving and Storage

This cake is best served still slightly warm, when the caramel is soft and glossy and the cake is tender. Whipped cream or vanilla ice cream melting into it is pure comfort. You can make this a full day ahead—the flavors actually deepen overnight—and gently warm it in a 300°F oven for about 10 minutes before serving. It keeps well wrapped at room temperature for up to three days, which means you can have a slice whenever that craving hits.

Why This Cake Belongs in Your Rotation

There's something about an upside down cake that feels both retro and elegant at the same time. It's the kind of thing that looks like you spent hours in the kitchen, but honestly, between prep and cleanup, you're looking at about an hour total. It's elegant enough for company, simple enough for a quiet Wednesday night, and the fact that you made it yourself makes it taste even better.

• Make sure your pan is really well-greased—this is what prevents sticking and allows that caramel to work its magic
• If you want to try a variation, lemon zest works beautifully in place of orange, or you could use half cranberries and half blackberries for a different color story
• Always let the cake cool completely on a plate before slicing or it'll fall apart into beautiful chaos

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This cranberry upside down cake is my go-to when I want to feel like I'm doing something special without the stress. It's become part of my holiday tradition, and I hope it becomes part of yours too.

Recipe FAQs

→ What type of cranberries works best for the topping?

Both fresh and frozen cranberries can be used. Fresh cranberries offer a bright tartness, while frozen ones provide convenience without sacrificing flavor.

→ Can I substitute orange zest with another citrus?

Yes, lemon zest works well and adds a different but complementary citrus note that brightens the topping's flavor.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Baking time is approximately 35–40 minutes at 350°F.

→ Is it necessary to line the pan with parchment paper?

Lining with parchment helps the cake invert cleanly and prevents sticking, ensuring the cranberry topping remains intact and glossy.

→ Can this be prepared in advance?

Yes, the cake can be made a day ahead and gently rewarmed before serving to maintain its moist texture and flavors.