Irresistible Cranberry Upside Down Cake
A cozy and comforting cranberry upside down cake featuring tart cranberries and a buttery caramelized sugar topping, perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2 cups fresh or frozen cranberries
- 1 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk (or dairy-free milk alternative)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or cast-iron skillet with butter or non-stick spray. Pour melted butter evenly over the bottom.
- Sprinkle the light brown sugar evenly over the melted butter.
- Spread the cranberries evenly on top of the brown sugar. If frozen, pat dry to remove excess moisture.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.
- Carefully spoon batter over the cranberry topping, smoothing the surface with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 15 minutes. Run a knife along the edges to loosen, then invert onto a serving plate carefully.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Grease the pan well to prevent sticking. Cream butter and sugar until fluffy for a tender crumb. Be gentle when mixing wet and dry ingredients to avoid toughness. Check cake doneness starting at 35 minutes to prevent drying out. Let cake cool 15 minutes before flipping to avoid breaking or sticking. If cranberries stick when flipping, warm the pan bottom briefly on the stove to loosen caramel.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 16
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
Keywords: cranberry upside down cake, cranberry dessert, upside down cake, easy dessert, holiday dessert, homemade cake, caramelized sugar cake