Cranberry Upside Down Cake
Cranberry Upside Down Cake is a stunning dessert that combines the tartness of fresh cranberries with a moist, fluffy cake base. As you slice through its golden crust, you’ll reveal a beautiful layer of caramelized cranberries that not only looks exquisite but also delivers an unforgettable flavor experience. Perfect for any occasion, this cake is sure to impress your guests and satisfy your sweet tooth. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup milk (buttermilk preferred)
Instructions
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan, melt butter and brown sugar over medium heat; add cranberries and cook until they pop slightly.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, cream granulated sugar and butter until fluffy. Add eggs one by one.
- Gradually mix dry ingredients into the wet mixture along with milk and vanilla until smooth.
- Pour batter over cranberry topping in the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before flipping onto a plate.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: For added crunch, consider folding in chopped nuts or substituting cranberries with blueberries or peaches. Store leftovers in an airtight container at room temperature for up to three days.