Cranberry Upside Down Cake Recipe

This delightful Cranberry Upside-Down Cake is a Thanksgiving showstopper! A burst of tart cranberries complements a moist, subtly spiced cake, creating a flavor combination you'll crave all season long. This unique recipe, discovered in a holiday baking magazine, is guaranteed to impress your family and friends. Get ready to experience the magic of warm spices, juicy cranberries, and a perfectly inverted cake – a true holiday masterpiece!

Prep Time 20 mins
Cook Time 80 mins
Calories 369.1 kcal
Protein 7g
Rating 5.0 (5 Reviews)
Cranberry Upside Down Cake 59

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Upside Down Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cranberry Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cranberry Upside Down Cake

  1. Preheat oven to 350°F (175°C).
  2. Melt 4 tablespoons (1/2 stick) of butter in a 9-inch cake pan. Place the pan in the preheated oven for 4-5 minutes, or until the butter is melted.
  3. Remove from oven and stir in 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon orange zest.
  4. Spread the brown sugar mixture evenly across the bottom of the cake pan.
  5. Arrange 1 (12-ounce) bag of fresh or frozen cranberries in an even layer over the brown sugar mixture.
  6. In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar using a wooden spoon for 30 seconds.
  7. Beat in 2 large eggs one at a time, then whisk for 1 minute until the sugar dissolves.
  8. Whisk in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 cup sour cream.
  9. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder.
  10. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
  11. Pour the batter evenly over the cranberries in the prepared pan.
  12. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 5-10 minutes.
  14. Run a knife around the edges of the pan to loosen the cake.
  15. Invert the cake onto a serving plate and carefully remove the pan.
  16. Let the cake cool for an additional 15 minutes before serving. Best served warm!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

114g

Fat

59g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Fruit Oven Fall Holiday Event Cakes Christmas Thanksgiving Seasonal Berries Equipment 4 Hours Or Less