Cranberry Upside-Down Cake
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!
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.
Notes
Use substitutions as needed such as coconut sugar for brown sugar or almond milk for milk to suit dietary preferences. For a vegan version, replace the egg with a flax egg and use plant-based milk and butter.