Cranberry Upside-Down Cake Recipe

Name: Cranberry Upside-Down Cake
Yield: 4 servings
Cuisine: American
Ingredients: 8 tablespoons unsalted butter, at room temperature divided; 1 cup sugar, divided; 1/2 teaspoon ground cinnamon; 1/4 teaspoon allspice; 1 teaspoon orange zest (optional); 1 3/4 cups cranberries, fresh or frozen; 1 egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk

Servings: persons

8 tablespoons unsalted butter, at room temperature divided
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon orange zest (optional)
1 3/4 cups cranberries, fresh or frozen
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

1
Preheat oven to 350 degrees farenheit.
2
Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
3
In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
4
Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
5
Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
6
Add egg and vanilla and mix until well combined.
7
In another bowl, sift together flour, baking powder and salt.
8
Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
9
Spoon batter over cranberries, and even out the top.
10
Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
11
Let cool for 20 minutes, then run a kinfe around the edge of the cake.
12
Place a platter over the top of the baking pan, and turn cake out onto platter.

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: 8 tablespoons unsalted butter, at room temperature divided, 1 cup sugar, divided, 1/2 teaspoon ground cinnamon, 1/4 teaspoon 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 leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Upside-Down Cake

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