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cranberry upside down cake recipe

Cranberry Upside Down Cake

A delicious and easy recipe for cranberry upside down cake that you’ll love making at home.

  • Total Time: 50 minutes
  • Yield: 10 minutes, run knife around edges, flip onto serving 1x

Ingredients

Scale
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 cups fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs (room temperature)
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 1/2 cup milk

Instructions

  1. Prep: Preheat oven to 350Β°F, grease 9-inch round pan
  2. Topping: Melt butter and brown sugar, add cranberries until they pop slightly
  3. Batter: Mix dry ingredients, cream sugar and butter, add eggs and vanilla
  4. Bake: Pour batter over cranberries, bake until toothpick clean
  5. Finish: Cool 10 minutes, run knife around edges, flip onto serving plate

Notes

  • Use fresh cranberries for best texture – frozen ones release too much moisture
  • Line pan bottom with parchment for foolproof release every time
  • Test doneness with toothpick in cake portion, not cranberry layer
  • The key to success lies in timing the flip correctly – too early and the topping slides off, too late and it sticks to the pan
  • Author: Jennie Graham
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 285 calories
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: cranberry upside down cake, recipe, homemade, cooking, food, easy recipe