Cranberry Upside Down Cake (Printable Version)
A moist cake featuring caramelized cranberries and warm spices, ideal for festive occasions.
# What You Need:
→ Cranberry Topping
01 - 4 tablespoons unsalted butter
02 - 3/4 cup packed light brown sugar
03 - 2 cups fresh or frozen cranberries
04 - 1/2 teaspoon ground cinnamon
05 - Zest of 1 orange
→ Cake Batter
06 - 1 1/2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup milk
14 - 1/4 cup orange juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook until dissolved, about 2 minutes. Pour evenly into prepared pan. Sprinkle cranberries, cinnamon, and orange zest over the sugar mixture.
03 - Whisk together flour, baking powder, and salt in a medium bowl.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, then incorporate vanilla extract.
05 - Add half the flour mixture to the butter mixture, followed by milk and orange juice. Stir in remaining flour mixture until just combined.
06 - Pour and gently spread the batter over the cranberry topping, smoothing the surface evenly.
07 - Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, remove parchment paper, and cool slightly before serving.
# Expert Advice:
01 -
- The cranberries caramelize into these glossy, jewel-like gems that taste like you've done something fancy, but the process is actually forgiving and fun
- That sweet-tart balance is what keeps people coming back for another slice, especially when you catch them at a moment when they thought they were done
- It's one of those cakes that looks absolutely stunning when you flip it, and honestly, that reveal never gets old
02 -
- The 10-minute cool time in the pan is non-negotiable—it lets the caramel set just enough that the cake won't slide apart when you flip it, but it's still warm enough that everything stays connected
- Don't skip room temperature eggs and softened butter; cold ingredients won't blend smoothly, and you'll lose that tender crumb that makes this cake special
- When you flip the cake, commit to it—hesitation is the enemy, and a quick, confident flip is what keeps your caramel topping intact
03 -
- Invest in an instant-read thermometer for your oven—I realized mine was running 25 degrees hot, which explained why some of my cakes were overdone; knowing your oven's true temperature is game-changing
- Room temperature ingredients are non-negotiable here; pull your eggs and butter out about 30 minutes before you start, and everything will come together more smoothly and bake more evenly