Cranberry Up-Side Down Cake Recipe

Name: Cranberry Up-Side Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick); 1/2 cup sugar, plus 1/2 cup; 1 pound cranberries, rinsed, picked over, and patted dry; 1 large egg; 1 teaspoon vanilla; 1 teaspoon minced orange rind; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons double acting baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/3 cup red currant jelly; Sweetened whipped cream, as accompaniment, if desired

Servings: persons

3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
1/2 cup sugar, plus 1/2 cup
1 pound cranberries, rinsed, picked over, and patted dry
1 large egg
1 teaspoon vanilla
1 teaspoon minced orange rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup red currant jelly
Sweetened whipped cream, as accompaniment, if desired

1
Preheat the oven to 350 degrees F.
2
Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.
3
In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar.
4
Add the egg, vanilla, and orange rind and beat the mixture until well combined.
5
Into another bowl sift together the flour, baking powder, and salt.
6
Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined.
7
Pour the batter over the cranberries and smooth the top.
8
Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.
9
Transfer the cake to a rack and let it cool in the pan for 20 minutes.
10
Run a thin knife around the inside of the pan and invert the cake stand.
11
In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake.
12
Serve the cake warm or at room temperature with the whipped cream, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick), 1/2 cup sugar, plus 1/2 cup, 1 pound cranberries, rinsed, picked over, and patted dry, 1 large egg, and more.

Yes, Cranberry Up-Side Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Up-Side Down Cake

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