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Cranberry Upside Down Cake Recipe

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4.2 from 9 reviews

This delightful Cranberry Upside Down Cake is a perfect balance of tart cranberries and sweet, spiced caramelized brown sugar. Featuring a moist, tender cake base layered over a buttery cranberry topping, it is an impressive yet approachable dessert ideal for holiday gatherings or cozy evenings.

Ingredients

Topping

  • 4 tablespoons unsalted butter (room temperature)
  • ¾ cup light-brown sugar (firmly packed)
  • ¼ teaspoon ground cinnamon
  • 2 ½ cups cranberries (fresh or frozen, at room temperature)

Cake Batter

  • ¾ cup granulated sugar
  • ¾ cup unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • ¾ cup sour cream (room temperature)
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon table salt
  • 1 tablespoon lemon zest (or orange zest)
  • 1 ¾ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Instructions

  1. Prepare oven and pan: Preheat the oven to 350°F (180°C) and place the rack in the lower third. Butter the sides and bottom of a 9-inch springform or cake pan, line the bottom with parchment paper, and butter the paper to prevent sticking.
  2. Melt butter for topping: Place 4 tablespoons of butter into the prepared pan and put it in the oven until melted, about 5 minutes. Carefully remove from oven.
  3. Create cranberry topping: Stir in the light-brown sugar and cinnamon into the melted butter until combined. Spread this evenly on the bottom of the pan, then evenly distribute the cranberries on top. Set aside.
  4. Cream butter and sugar: Using a stand mixer with paddle attachment, cream granulated sugar and remaining butter on medium-high speed until the mixture is pale and fluffy, approximately 4 minutes.
  5. Add eggs: Add eggs to the creamed mixture and beat on high speed for 30 seconds until well combined.
  6. Incorporate wet ingredients: Add sour cream, vanilla bean paste, salt, and lemon zest to the batter. Beat on medium speed until fully combined.
  7. Add dry ingredients: Sift cake flour, baking powder, and baking soda into the batter. Mix on low speed until just combined with no lumps; the batter will be thick.
  8. Assemble cake: Spread the batter evenly over the cranberry mixture in the pan.
  9. Bake: Place the pan in the lower third of the oven and bake for 50–55 minutes until a skewer inserted in the center comes out clean with a few moist crumbs attached.
  10. Cool and invert: Cool the cake in the pan on a wire rack for 10 minutes. Run a knife along the edges if using a regular pan or remove the springform ring. Place a serving plate over the pan and invert the cake to reveal the cranberry topping.
  11. Final cooling: Let the cake cool for at least 15 minutes before serving to allow flavors to set and ensure easier slicing.

Notes

  • For best results, use fresh cranberries if possible but thaw frozen cranberries to room temperature before using.
  • You can substitute orange zest for lemon zest for a slightly different citrus aroma.
  • If you don’t have vanilla bean paste, high-quality vanilla extract can be used instead.
  • Ensure all ingredients are at room temperature for better mixing and texture.
  • This cake is best served slightly warm or at room temperature.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/cranberry-upside-down-cake-recipe/