I absolutely love sharing this Cranberry Upside Down Cake Recipe because it combines the tartness of fresh cranberries with a rich, buttery cake in such a cozy way. It’s one of those desserts that feels like a warm hug — perfect for holiday gatherings or just when you want to impress guests with something a little unexpected. You’ll find that the caramelized cranberry topping makes each bite burst with flavor and adds a beautiful pop of color when you flip the cake out of the pan.
When I first tried this recipe, I was amazed by how the sweet and tangy cranberry layer transformed with just a little brown sugar and butter, melting into an irresistible glaze. If you’ve ever struggled with fruit-based upside down cakes sticking to the pan, you’ll appreciate my tip about using parchment paper — it’s a game-changer! Whether you’re baking for a crowd or just craving something special, this Cranberry Upside Down Cake Recipe never disappoints.
Why You’ll Love This Recipe
- Vibrant Cranberry Flavor: Fresh cranberries soften and caramelize perfectly to deliver a tangy-sweet top layer.
- Moist, Buttery Cake: The tender cake balances the tart fruit beautifully without being too heavy.
- Easy to Make: A simple, straightforward method that even beginner bakers can follow with confidence.
- Impressive Presentation: Flipping the cake reveals a stunning, glossy cranberry topping that wows every time.
Ingredients You’ll Need
Each ingredient in this Cranberry Upside Down Cake Recipe plays a crucial role, from the tart fresh cranberries to the richness of the butter and brown sugar. Buying fresh, plump cranberries and room temperature dairy will give you the best results.
- Unsalted butter: Using unsalted butter lets you control the salt level; softened butter blends easily into the cake batter.
- Fresh cranberries: They give that signature tart flavor and pop nicely when cooked.
- Brown sugar: Adds depth and a toffee-like richness to the cranberry syrup and cake.
- Granulated sugar: Balances the brown sugar and sweetens the crust and batter evenly.
- All-purpose flour: Provides structure but keeps the cake tender.
- Baking powder: Gives the cake a nice rise and light texture.
- Milk: Using whole or 2% milk at room temp helps the batter come together smoothly.
- Vanilla extract: Adds warmth and enhances the flavor of the cake.
- Eggs: Room temperature eggs emulsify well, making the cake batter smooth and airy.
- Salt: Just a pinch to round out the flavors and balance sweetness.
Variations
I love tweaking this recipe depending on the season or my mood — and I encourage you to make it your own! Cranberries pair well with lots of flavors, so don’t be afraid to add your favorite nuts or spices to the mix for something unique.
- Add spices: I’ve tried adding a pinch of cinnamon or nutmeg to the cake batter, which gives the whole dessert a cozy, warm twist perfect for fall.
- Swap fruit: If cranberries aren’t available, tart cherries or pomegranate seeds make a fun and similar topping.
- Nuts: Chopped pecans or walnuts sprinkled over the cranberry layer before baking add a fantastic crunch I’ve come to love.
- Gluten-free option: Substituting with a gluten-free flour blend works well, just be mindful to adjust baking times slightly and check for doneness.
How to Make Cranberry Upside Down Cake Recipe
Step 1: Prepare the Cranberry Topping
Start by gently melting butter in a skillet over medium heat, and then mix in your brown sugar, granulated sugar, water, and a pinch of salt. You’ll want to watch carefully as the sugars dissolve and the cranberries begin to bubble and pop—this is where the magic happens! Stir frequently, and lower the heat if things start to brown too quickly; I’ve learned it’s better to take your time here to avoid a burnt caramel. Once the cranberries soften and the berries are coated with sticky syrup, use a slotted spoon to layer them evenly in your prepared pan.
Step 2: Reduce the Syrup
Put the pan with the leftover sugar mixture back on medium-low heat and let it thicken into a syrupy glaze, about 3-4 minutes. Stir frequently to prevent burning, and once it’s glossy and reduced, pour it evenly over the cranberries in your pan. This extra step gives the top layer that luxurious caramel flavor that everybody loves.
Step 3: Whip Up the Cake Batter
Cream softened butter with brown and granulated sugars using a wooden spoon to start, then switch over to a whisk once it starts getting fluffy—this worked really well for me and gave the batter great texture. Add your eggs one by one, whisking each until combined. In a separate bowl, mix the flour, baking powder, and salt, then gradually add this to your wet ingredients, alternating with milk and vanilla. The batter should be smooth but avoid overmixing to keep the cake light and tender.
Step 4: Bake and Flip
Pour the batter gently over the cranberry layer, smoothing it toward the edges. Bake at 350°F (177°C) for 45 to 50 minutes, checking with a toothpick to make sure it comes out clean. After baking, let the cake rest for about 10 minutes — this makes it easier to flip without the syrup running everywhere. Then, carefully invert onto your serving platter and watch your guests’ eyes light up at the jewel-toned cranberry topping!
Pro Tips for Making Cranberry Upside Down Cake Recipe
- Parchment Paper is Key: Lining the pan not only helps with easy flipping but also protects your beautiful cranberry layer from sticking.
- Room Temp Ingredients: I learned that having eggs, milk, and butter at room temperature ensures your batter mixes uniformly and bakes evenly.
- Manage the Heat: When cooking your cranberry syrup, keep the heat moderate to avoid burnt sugar — a burnt batch isn’t salvageable and can ruin the cake’s flavor.
- Rest Before Flipping: Waiting 10 minutes post-bake gives the syrup a chance to set slightly, which makes flipping the cake safer and neater.
How to Serve Cranberry Upside Down Cake Recipe
Garnishes
I usually keep garnishes simple with this cake — a dusting of powdered sugar adds a pretty snowy effect, and a dollop of freshly whipped cream balances the tartness nicely. Sometimes I toss on a few extra fresh cranberries or a sprig of fresh mint for color and freshness, especially when serving for a holiday crowd.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a side of warm spiced cider to complement its warm, cozy vibe. For a brunch treat, I love serving it alongside scrambled eggs or a light green salad topped with nuts to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve layered wedges of this upside down cake on a tiered stand for an eye-catching dessert display. You can also serve individual mini versions in ramekins to wow guests without extra fuss. If you want to get really festive, drizzle a bit of white chocolate over the top or sprinkle with edible gold dust for that extra sparkle.
Make Ahead and Storage
Storing Leftovers
After my family devours most of the cake on day one, I wrap the leftovers tightly with plastic wrap and store them in the fridge. It keeps beautifully for 2 to 3 days without drying out, thanks to the moist cake and sticky cranberry topping.
Freezing
I’ve frozen slices wrapped tightly in parchment and foil for up to a month. Thaw overnight in the fridge, and while the texture softens slightly, the flavors remain delightfully fresh — perfect for making ahead during busy holidays.
Reheating
To warm leftover cake, I pop a slice in the microwave for 15–20 seconds or briefly heat it in a low oven (about 300°F) wrapped in foil. It revives the cake’s softness and brings back the silky cranberry glaze, almost like it was freshly baked.
FAQs
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Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries if fresh aren’t available. Just be sure to thaw and drain them slightly to avoid excess liquid that can water down the syrup and cake texture.
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What’s the best way to prevent the cranberry topping from sticking to the pan?
Using parchment paper to line your pan is the key trick I swear by. It creates a smooth surface that lets the caramelized berries release easily when you flip the cake, protecting that beautiful topping.
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Can I make this cake ahead of time?
Absolutely! You can bake it the day before a party, store it in the fridge covered tightly, and just bring it to room temperature before serving. It tastes best fresh, but leftovers reheat well too.
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Do I need to use room temperature ingredients?
It’s best. Room temperature butter, eggs, and milk help your batter mix evenly without curdling or splitting, resulting in a cake with great rise and tender crumb.
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Can I use a hand mixer for the cake batter?
Yes! While I often start creaming with a wooden spoon, a hand mixer saves time and effort. Just be careful not to overmix once you add the dry ingredients to avoid a dense cake.
Final Thoughts
This Cranberry Upside Down Cake Recipe has become a favorite in my kitchen because it brings something a little different and special to dessert time. The contrast of tart cranberries and sweet buttery cake, along with that glossy caramel top, always gets compliments and requests for seconds. I hope you’ll give it a try, whether for a holiday, brunch, or a cozy weekend treat — I’m confident you’ll fall in love with it just like I did.
Print
Cranberry Upside Down Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Upside Down Cake features a luscious caramelized cranberry topping layered underneath a moist, buttery cake. The tart cranberries combine perfectly with the rich, sugary syrup, creating a stunning and flavorful dessert that’s perfect for fall and holiday gatherings. The cake is baked to golden perfection and flipped before serving to reveal a glossy, jewel-like cranberry topping.
Ingredients
Cranberry Layer
- 4 tablespoons unsalted butter (½ stick)
- ¼ cup water
- 1 cup packed brown sugar (light or dark)
- ⅓ cup granulated sugar
- 12 ounces fresh cranberries
- Pinch of fine salt
Cake
- 8 tablespoons unsalted butter (1 stick), softened
- ¼ cup packed brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- ⅔ cup milk, at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the bottom and sides with butter or nonstick spray. Set the pan aside.
- Make Cranberry Layer: In a large skillet over medium heat, melt 4 tablespoons of butter. Add 1 cup packed brown sugar, ⅓ cup granulated sugar, ¼ cup water, and a pinch of salt. Stir to combine and dissolve the sugar. Add the cranberries and stir frequently as they begin to pop and soften, about 3-4 minutes. Reduce heat to medium-low to prevent burning. Remove from heat and let the bubbling subside. Using a slotted spoon, transfer cranberries to the prepared pan in an even layer.
- Reduce Sugar Syrup: Return the pan with the sugar syrup to medium heat. Continue reducing the syrup for another 3-4 minutes until syrupy, stirring frequently to avoid burning. Pour the syrup evenly over the cranberries in the cake pan.
- Make Cake Batter: In a large bowl, cream together the softened 8 tablespoons butter, ¼ cup packed brown sugar, and ½ cup granulated sugar using a wooden spoon initially, then switch to a whisk. Whisk in eggs one at a time. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients alternately with milk, whisking until smooth. Stir in vanilla extract. Be careful not to overmix.
- Assemble and Bake: Pour the batter over the cranberry layer, spreading gently to the edges. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool for 10 minutes in the pan. Carefully invert the cake onto a cake stand or serving plate to reveal the caramelized cranberry topping. Serve warm or at room temperature.
Notes
- Use a wooden spoon to cream butter and sugars first, then switch to a whisk for batter to ensure proper texture.
- Ensure eggs, butter, and milk are all at room temperature to prevent the batter from splitting.
- Using parchment paper in the pan prevents the sticky cranberry topping from adhering to the pan.
- The cake is best enjoyed the day it’s made but can be stored covered in the refrigerator for 2 to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
