Description
This Cranberry Upside Down Cake combines a luscious, syrupy cranberry topping with a moist, tender cake base. The sweet and tart cranberry layer caramelizes underneath the tender vanilla-infused cake, creating a beautiful and festive dessert perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Cranberry Layer
- 4 tablespoons unsalted butter (½ stick)
- 1/4 cup water
- 1 cup packed brown sugar (light or dark)
- 1/3 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 1/2 teaspoons baking powder
- ½ teaspoon fine salt
- ⅔ cup milk, at room temperature
- 1 1/2 teaspoons vanilla extract
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 aside.
- Make the cranberry layer: Melt 4 tablespoons of butter in a large skillet over medium heat. Add 1 cup packed brown sugar, 1/3 cup granulated sugar, 1/4 cup water, and a pinch of salt. Stir until sugars begin to dissolve. Add the fresh cranberries and cook, stirring frequently, for about 3 to 4 minutes until the cranberries start to pop and soften. Be cautious of splattering. Reduce heat if necessary to avoid burning the sugar.
- Arrange cranberry layer: Remove skillet from heat and let the bubbling stop. Use a slotted spoon to transfer the cranberries evenly to the prepared cake pan. Return the skillet to medium heat and continue reducing the remaining syrup for 3 to 4 minutes until thick and syrupy. Pour this syrup evenly over the cranberries in the pan.
- Make the cake batter: In a large bowl, cream together the softened 8 tablespoons butter with ¼ cup packed brown sugar and ½ cup granulated sugar using a wooden spoon, then switch to a whisk. Whisk in the eggs one at a time until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients alternately with the milk, whisking gently each time. Stir in the vanilla extract. Mix just until smooth—avoid overmixing.
- Assemble and bake: Pour the cake batter evenly over the cranberry layer in the pan, spreading gently to the edges. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges if needed, then carefully invert the cake onto a serving plate or cake stand so the cranberry layer is on top.
Notes
- Use a wooden spoon to cream butter and sugar first, then switch to a whisk for easier mixing. Butter should be at room temperature.
- Ensure eggs, butter, and milk are all at room temperature to prevent the batter from splitting.
- Using parchment paper on the pan bottom is essential to prevent sticking and maintain the beautiful cranberry topping intact.
- 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 (1/10th of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
