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Cranberry Upside-Down Cake

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1h

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8 servings

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This stunning cake features a layer of tart, juicy cranberries topped with a tender, buttery vanilla cake. It's a perfect dessert for fall and winter, especially during the holiday season.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
48 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat Oven

Preheat the oven to 350°F (175°C).

2
Prepare cranberry layer

In a saucepan, combine the cranberries, 1 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.

3
Pour cranberry mixture into pan

Melt 1/4 cup of butter in a 9-inch round cake pan. Pour the cranberry mixture over the melted butter.

4
Mix dry ingredients

In a bowl, whisk together the flour, baking powder, and salt.

5
Cream butter and sugar

In another bowl, beat the remaining 1/4 cup of butter and 1 cup of sugar until light and fluffy.

6
Add eggs and vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

7
Alternate adding dry ingredients and milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.

8
Pour batter over cranberries

Pour the batter evenly over the cranberry mixture in the cake pan.

9
Bake the cake

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10
Cool and invert

Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan, then invert the cake onto a serving plate.

11
Serve

Serve the cake warm or at room temperature.

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