Cranberry Upside Down Cake Recipe

Name: Cranberry Upside Down Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1/4 cup firmly packed light brown sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon orange zest; 1 3/4 cups fresh or frozen cranberries; 6 tablespoons unsalted butter (3/4 stick), at room temperature; 1 large egg; 1 teaspoon vanilla extract; 1 1/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 1/2 cup whole milk; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/2 a scraped vanilla bean

Servings: persons

3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange zest
1 3/4 cups fresh or frozen cranberries
6 tablespoons unsalted butter (3/4 stick), at room temperature
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup whole milk
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 a scraped vanilla bean

1
Arrange a rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan.
2
In a medium bowl, whisk together 1/4 cup of the sugar, the brown sugar, cinnamon, and orange zest.
3
Add cranberries and toss to coat evenly.
4
Spoon mixture evenly over the bottom of the cake pan.
5
Cream the butter and the remaining 1/2 cup of sugar in the bowl of a standing mixer until light and fluffy.
6
Add the egg and vanilla extract; beat until well combined, scraping the sides of the bowl as needed.
7
Combine the flour, baking powder, and salt in a bowl.
8
With the mixer on low speed, add the flour mixture to the butter mixture in three batches, starting and ending with the flour and alternating with the milk.
9
Mix until well combined.
10
Spoon the batter over the cranberries in the pan, spreading to smooth.
11
Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
12
Let cool on a wire rack for 20 minutes.
13
Run a knife around the edge of the cake and invert onto a rimmed platter.
14
As the cake cools slightly, whisk together the heavy cream, powdered sugar, and seeds from the scraped vanilla bean until soft peaks form.
15
Spoon onto warm slices of the cake.

841

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/4 cup firmly packed light brown sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon orange zest, and more.

Yes, Cranberry Upside Down Cake Recipe 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.

That's it — enjoy your meal!