Cranberry Upside Down Cake Recipe

Name: Cranberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons sweet butter, very soft; 3/4 cup light brown sugar, firmly packed; 1/4 teaspoon cinnamon; 1/2 teaspoon orange zest, finely grated (optional); 2 cups cranberries, fresh or frozen (If using frozen, thaw first); Cake; ½ tablespoons sweet butter, very soft; 7/8 cup white sugar (1 cup minus 2 tablespoons); 1 large egg yolk; 2 large eggs; 1 teaspoon vanilla extract; 2/3 cup sour cream, room temperature; 1/2 teaspoon salt; 1 3/4 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda

Servings: persons

4 tablespoons sweet butter, very soft
3/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/2 teaspoon orange zest, finely grated (optional)
2 cups cranberries, fresh or frozen (If using frozen, thaw first)
Cake
½ tablespoons sweet butter, very soft
7/8 cup white sugar (1 cup minus 2 tablespoons)
1 large egg yolk
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream, room temperature
1/2 teaspoon salt
1 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1
Pre-heat oven to 350 degrees.
2
Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
3
To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
4
Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
5
Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
6
Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
7
Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
8
Best served warm.

820

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 4 tablespoons sweet butter, very soft, 3/4 cup light brown sugar, firmly packed, 1/4 teaspoon cinnamon, 1/2 teaspoon orange zest, finely grated (optional), and more.

Yes, Cranberry Upside 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 Upside Down Cake

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