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

Scale

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

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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