Cranberry Upside Down Cake
Cranberry Upside Down Cake is a delightful twist on a classic favorite, bursting with tangy cranberry goodness and a sweet, golden caramel topping. The cake itself is moist and tender,…
Tip: save now, cook later.Cranberry Upside Down Cake is a delightful twist on a classic favorite, bursting with tangy cranberry goodness and a sweet, golden caramel topping. The cake itself is moist and tender, perfectly balanced with the tartness of cranberries that caramelize to create a deliciously sticky and colorful top once flipped. It’s a simple dessert that feels special and welcoming for any season, especially around the holidays.
I love making this cake because it’s so fun to see all those cranberries glisten as they transform into a beautiful, glossy layer on top after baking. One of my favorite things is how the cranberries soften but keep a little bit of their bite, giving the cake a lovely texture contrast. Plus, the caramelized sugar mixed with butter makes every bite sweet with just the right amount of richness.
When I serve this cake, I often like to add a dollop of whipped cream or a scoop of vanilla ice cream to bring a cool, creamy touch that goes wonderfully with the warm fruit and caramel. It’s a dessert that’s easy to share and always brings smiles to the table, whether it’s a cozy family gathering or a friendly potluck. This cake has become a little tradition in my kitchen that always feels like a warm hug in every slice.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a nice tart bite, but frozen ones work well too. If you don’t have cranberries, try pomegranate seeds or tart cherries for a similar effect.
Butter and Sugar: These create the caramel layer that makes the cake sticky and sweet. Use vegan butter or coconut oil for a dairy-free option, and brown sugar instead of white sugar for a deeper flavor.
Flour and Baking Powder: All-purpose flour and baking powder help the cake rise and stay tender. If gluten-free, swap the flour for a 1-to-1 gluten-free baking flour blend.
Milk and Eggs: These add moisture and structure. You can use plant-based milk like almond or oat milk, and eggs can be replaced with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan choice.
Orange Zest and Juice: These brighten the flavors and pair beautifully with cranberries. If you don’t have oranges, lemon zest and juice work well too.
How Do I Get a Perfect Caramelized Cranberry Topping?
Making the cranberry topping is key for this cake. Here’s how to get the best caramelized result:
- Start by melting butter and sugar together slowly over medium heat. This melts the sugar and allows it to blend with butter without burning.
- Once it bubbles, remove from heat and stir in cranberries and zest quickly to coat them well before the sugar cools.
- Spread the mixture evenly in the pan right away, so it sets in a smooth layer as it cools slightly.
- Don’t skip the 10-minute cool-down after baking—letting the cake cool a bit helps the topping firm up, making the flip easier and cleaner.
Equipment You’ll Need
- 9-inch round cake pan – perfect size for even baking and easy to flip your cake out.
- Small saucepan – for melting butter and sugar to make the cranberry caramel topping.
- Mixing bowls – use one for dry ingredients and another for creaming butter and sugar.
- Whisk or electric mixer – helps blend the batter smoothly without lumps.
- Rubber spatula – great for spreading batter evenly over the cranberry topping and scraping the bowl.
- Offset spatula or knife – to loosen cake edges before flipping for a clean release.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cranberry topping for crunch and nutty flavor.
- Swap orange zest and juice for lemon if you prefer a sharper citrus note with the cranberries.
- Mix in a teaspoon of cinnamon or ginger powder into the batter for warm spice hints, especially cozy in fall or winter.
- Try pineapple instead of cranberries for a tropical twist that caramelizes beautifully on top.
Cranberry Upside Down Cake
Ingredients You’ll Need:
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp orange zest (optional, adds brightness)
For the Cake Batter:
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp orange juice (optional, complements cranberry flavor)
How Much Time Will You Need?
Plan for about 15 minutes of preparation time and 40-45 minutes for baking. Allow an extra 10 minutes for cooling before flipping the cake, so the total time is roughly 1 hour.
Step-by-Step Instructions:
1. Preparing the Cranberry Topping:
Preheat your oven to 350°F (175°C). In a small saucepan over medium heat, melt the butter. Add the sugar and orange zest, stirring constantly until the sugar dissolves and the mixture bubbles gently. Remove from heat and stir in the cranberries so they’re well coated.
Quickly spread this cranberry mixture evenly across the bottom of a greased 9-inch round cake pan. Set it aside while you prepare the batter.
2. Making the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer or whisk to cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Now, gradually add the dry ingredients and milk to the butter mixture, alternating between them and starting and ending with the dry ingredients. Mix just until combined. If you’re using orange juice, stir it in last.
3. Baking and Serving Your Cake:
Carefully spoon the batter over the cranberry topping in your cake pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Then, run a knife gently around the edges to loosen the cake. Place a serving plate over the pan and carefully flip the cake onto the plate to reveal the beautiful, glossy cranberry topping.
Serve warm or at room temperature. For an extra special treat, add a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Can I Use Frozen Cranberries for This Cake?
Yes, frozen cranberries work perfectly! Just thaw them slightly and drain any excess liquid before using to avoid a soggy topping.
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently before serving if you prefer it warm.
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare and bake the cake a day in advance. Keep it covered at room temperature or refrigerated, then warm slightly before serving.
What Can I Substitute for Orange Zest and Juice?
Lemon zest and juice are great alternatives that still add a bright citrus flavor to complement the tart cranberries.
