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: 8 tablespoons unsalted butter, at room temperature; 1 cup sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1 3/4 cups cranberries; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; Sweetened whipped cream, for serving (page 363, optional)

Servings: persons

8 tablespoons unsalted butter, at room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Sweetened whipped cream, for serving (page 363, optional)

1
Preheat the oven to 350F, with a rack in center.
2
Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons of the butter.
3
In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice.
4
Sprinkle the mixture evenly over the bottom of the pan; arrange the cranberries in a single layer on top.
5
With an electric mixer, cream the remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy.
6
Add the egg and vanilla; beat until well combined.
7
In another bowl, whisk together the flour, baking powder, and salt.
8
With the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.
9
Spoon the batter over the cranberries in the pan, and smooth the top.
10
Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
11
Let cool on a wire rack for 20 minutes.
12
Run a knife around the edge of the cake; invert onto a rimmed platter.
13
Serve with whipped cream on the side, if desired.

619

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 8 tablespoons unsalted butter, at room temperature, 1 cup sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 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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