Cranberry Upside-Down Cake: A Festive Fall Treat
Looking for a show-stopping dessert that’s surprisingly easy to make? Look no further than this stunning Cranberry Upside-Down Cake! Bursting with tart cranberries and topped with a sweet, buttery cake, this recipe is perfect for Thanksgiving, holiday gatherings, or just a cozy autumn night. This family-friendly dessert is sure to impress your guests with its beautiful presentation and delicious flavor, making it a new favorite tradition. It’s also incredibly simple to put together, meaning less stress in the kitchen and more time with loved ones!
Why You’ll Love This Cranberry Upside-Down Cake
- Festive & Beautiful: The vibrant cranberries create a stunning visual appeal.
- Easy to Make: Simple steps and pantry-friendly ingredients make this cake a breeze.
- Perfect for Thanksgiving: A unique and delicious alternative to traditional pies.
- Kid-Friendly: The sweet and tart combination is a hit with kids and adults alike.
- Make-Ahead Option: Prepare the cranberry layer in advance for even easier assembly on Thanksgiving Day.
Ingredients for Cranberry Upside-Down Cake
- Fresh Cranberries: 12 ounces (about 3 cups), fresh or frozen (thawed)
- Butter: 1/2 cup (1 stick), unsalted, melted
- Brown Sugar: 1 cup, packed
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Milk: 3/4 cup
- Vegetable Oil: 1/4 cup
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Orange Zest: 1 teaspoon (optional, but adds a lovely flavor!)
Substitutions:
- Brown Sugar: You can use coconut sugar for a refined sugar-free option.
- Milk: Almond milk or soy milk will work as a dairy-free alternative.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free cake.
How to Make Cranberry Upside-Down Cake
Step-by-Step Instructions
- Prepare the Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
- Make the Cranberry Layer: In the prepared cake pan, pour the melted butter evenly over the bottom. Sprinkle the brown sugar evenly over the butter. Arrange the cranberries in a single layer over the brown sugar. Make sure to fill in the gaps, as the cranberries will shrink slightly during baking.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, egg, vanilla extract, and orange zest (if using).
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
- Pour Batter Over Cranberries: Carefully pour the cake batter over the cranberries in the cake pan. Gently spread the batter to ensure it covers the cranberries evenly.
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful when inverting, as the hot melted butter and cranberry juices can be quite messy.
- Serve & Enjoy: Serve warm or at room temperature.
Pro Tips & Variations
- Don’t Overbake: Overbaking can result in a dry cake, so keep a close eye on it towards the end of the baking time.
- Use a Springform Pan: A springform pan makes removing the cake even easier.
- Add Nuts: Sprinkle chopped pecans or walnuts over the cranberries before adding the batter for added texture and flavor.
- Vegan Variation: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based butter and milk. This is a great way to include healthy thanksgiving recipes.
This Cranberry Upside-Down Cake is a delightful twist on a classic dessert. It’s perfect for using leftover cranberries and adding a festive touch to your Thanksgiving desserts spread. It’s also a fabulous addition to your thanksgiving food table!
Serving Suggestions
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly complements the tartness of the cranberries.
- Whipped Cream: Freshly whipped cream adds a light and airy sweetness.
- Cranberry Sauce: For an extra cranberry boost, serve with a dollop of homemade cranberry sauce.
- Coffee or Tea: Pair this cake with a warm cup of coffee or tea for a cozy treat.
- Thanksgiving Dinner: Include this cake as one of your delicious thanksgiving desserts and side dishes.
Storage & Reheating
Storage: Store leftover Cranberry Upside-Down Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Reheat individual slices in the microwave for 15-20 seconds, or in a preheated oven at 350°F (175°C) for 5-10 minutes.
FAQ about Cranberry Upside-Down Cake
Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries. Just make sure to thaw them completely and drain any excess liquid before using. This will prevent the cake from becoming soggy. It’s a perfect solution if you are planning your thanksgiving menu ahead of time.
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day ahead of time. Store it in an airtight container at room temperature. It’s a great way to save time when you are overwhelmed with all the other thanksgiving dinner planning.
Q: Can I use a different kind of fruit?
A: Absolutely! Apples, peaches, or pineapple would all be delicious in this upside-down cake recipe. Consider it when planning for non traditional thanksgiving dinner.
Q: Is this recipe gluten-free?
A: Not as written, but it’s easy to make it gluten-free by using a 1:1 gluten-free flour blend. This makes it a great option for gluten free thanksgiving recipes.
Q: What can I serve at thanksgiving dinner alongside this cake?
A: Many delicious dishes will complement this dessert but to name a few, any Thanksgiving spread including Turkey recipes thanksgiving, thanksgiving stuffing , thanksgiving sides dishes, and of course , a delicious thanksgiving pie .
Final Thoughts on Cranberry Upside-Down Cake
This Cranberry Upside-Down Cake is more than just a dessert; it’s a warm, comforting hug in cake form. Its easy preparation and stunning presentation make it a winner for any occasion, especially your Thanksgiving feast. It’s also a stand out among all your thanksgiving desserts and a piece of delicious art for all your thanksgiving entertaining ideas.
We hope you enjoy making and sharing this delightful cake with your loved ones! Be sure to save this recipe to Pinterest for future inspiration, leave a comment below to let us know how it turned out, and subscribe to our blog for more delicious and easy-to-make recipes. Happy Baking!
Cranberry Upside-Down Cake
Equipment
- 9-inch round cake pan
- oven
- – Mixing bowls
Ingredients
Cranberry Layer
- 12 ounces Fresh Cranberries (about 3 cups), fresh or frozen (thawed)
- 1/2 cup Butter unsalted, melted
- 1 cup Brown Sugar packed
Cake Batter
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Milk
- 1/4 cup Vegetable Oil
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Orange Zest optional, but adds a lovely flavor!
Instructions
- Prepare the Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
- Make the Cranberry Layer: In the prepared cake pan, pour the melted butter evenly over the bottom. Sprinkle the brown sugar evenly over the butter. Arrange the cranberries in a single layer over the brown sugar. Make sure to fill in the gaps, as the cranberries will shrink slightly during baking.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, egg, vanilla extract, and orange zest (if using).
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
- Pour Batter Over Cranberries: Carefully pour the cake batter over the cranberries in the cake pan. Gently spread the batter to ensure it covers the cranberries evenly.
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful when inverting, as the hot melted butter and cranberry juices can be quite messy.
- Serve & Enjoy: Serve warm or at room temperature.
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