Cranberry Upside Down Cake
Cranberry Upside Down Cake is a bright and cheerful dessert that brings together the tartness of fresh cranberries with the sweet, buttery goodness of a classic cake. The cranberries caramelize…
By Ava
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Reading time: 6 min
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Cranberry Upside Down Cake is a bright and cheerful dessert that brings together the tartness of fresh cranberries with the sweet, buttery goodness of a classic cake. The cranberries caramelize beautifully on the bottom during baking, which becomes the top when you flip it over, creating a glossy, jewel-like topping that’s both eye-catching and delicious.
I love making this cake during the cooler months when cranberries are in season because it feels festive without being overly complicated. The mix of tart and sweet always surprises people, and I find that the slightly tangy topping pairs perfectly with a simple, moist cake base. A little tip I always follow is to let the cake cool just enough so the topping stays intact when you turn it out—it just makes the presentation so much nicer!
When I serve this cake, I usually pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s great for holiday gatherings or weekend dessert because it’s both comforting and a bit different from the usual cakes. Every time I’ve made it, friends have asked for the recipe, which always feels great—nothing beats sharing a sweet treat that everyone enjoys!
Key Ingredients & Substitutions
Fresh Cranberries: The star of this cake! They give a nice tart flavor and become beautifully glossy when cooked with sugar and butter. If fresh ones aren’t available, frozen cranberries work well too—just thaw and drain before using.
Butter & Sugar: These create the caramelized topping and the moist cake base. For a dairy-free version, try coconut oil instead of butter, and use your favorite granulated sweetener.
Rosemary: This is optional but adds a wonderful aroma and subtle savory note that pairs nicely with tart cranberries. If you don’t have fresh, try a small sprinkle of dried rosemary or leave it out entirely.
Flour & Baking Powder: These give the cake its light texture. Use all-purpose flour or a gluten-free blend if needed—but adjust baking powder amounts as required for the substitute.
Milk & Eggs: Milk helps make the batter smooth and tender, and eggs help with binding and structure. You can substitute milk with almond or oat milk, and eggs with flax eggs or commercial egg replacers.
How Do You Get the Perfect Cranberry Topping and Flip the Cake Without Mess?
Making the caramelized cranberry layer and unmolding the cake can be tricky. Here’s how to nail it:
- Cook the topping gently: Melt butter and sugar together until bubbling, then add cranberries. Cook until they soften but still hold shape. This creates a thick, syrupy glaze instead of a runny mess.
- Spread evenly: Pour the topping into the pan and spread it flat; this helps the topping stay together when you flip the cake.
- Cool before flipping: Let the cake cool 15 minutes after baking. This helps the topping set and prevents it from sliding off.
- Loosen edges carefully: Run a knife gently around the cake sides to loosen it from the pan.
- Invert with confidence: Place a serving plate over the cake pan, hold both firmly, and flip in one smooth motion. Lift the pan off slowly to reveal the beautiful cranberry top.
This method keeps the topping intact and makes your presentation impressive and neat. Plus, it’s a fun step that feels rewarding!
Equipment You’ll Need
- 9-inch round cake pan – perfect size for even baking and easy flipping of the upside-down cake.
- Saucepan – to melt butter and sugar and cook the cranberry topping into a syrupy glaze.
- Mixing bowls – one for dry ingredients and one for wet, to keep things organized and easy to mix.
- Whisk or electric mixer – makes blending the batter smooth and fluffy without lumps.
- Spatula – helpful for folding in cranberries gently and scraping batter into the pan cleanly.
- Knife – to loosen the cake edges before flipping to ensure the cranberry topping stays put.
Flavor Variations & Add-Ins
- Orange zest – adds a fresh citrusy aroma that pairs beautifully with tart cranberries.
- Chopped walnuts or pecans – sprinkle on top for extra crunch and nutty flavor.
- Swap rosemary for cinnamon – gives a warm, cozy spice flavor that’s great for fall and winter.
- Use dried cranberries in the batter – for a chewier texture and bursts of cranberry flavor inside the cake.
How to Make Cranberry Upside Down Cake
Ingredients You’ll Need:
For the Cranberry Topping:
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon fresh rosemary, finely chopped (optional)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh cranberries (for inside the cake)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40-45 minutes to bake. Add an extra 15 minutes for cooling before flipping the cake. Plan for about 1 hour and 15 minutes in total from start to serving!
Step-by-Step Instructions:
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan well so the cake doesn’t stick.
2. Make the Cranberry Topping
In a saucepan over medium heat, melt the butter. Add the sugar and stir until it dissolves and bubbles, around 2-3 minutes. Then add fresh cranberries and rosemary (if using). Cook gently until the cranberries soften and the syrup thickens, about 5-7 minutes. Remove from heat and pour the topping evenly into the prepared pan.
3. Mix the Cake Batter
In a bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined, then fold in the fresh cranberries gently.
4. Assemble and Bake
Pour the batter over the cranberry topping in the cake pan and smooth the top evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
5. Cool and Flip the Cake
Let the cake cool in the pan on a wire rack for about 15 minutes. Run a knife around the edge to loosen. Place a serving plate over the pan, hold both firmly, and carefully flip it over to reveal the glossy cranberry topping. Lift off the pan gently.
6. Serve and Enjoy
Allow the cake to cool completely before slicing. Serve as is or with whipped cream or vanilla ice cream for an extra special treat!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using to avoid extra moisture in the topping and batter.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold—both ways taste great!
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake a day ahead and keep it covered at room temperature. Flip it just before serving for the best presentation.
What Can I Substitute for Rosemary?
If you don’t have fresh rosemary, cinnamon or orange zest both make excellent alternatives that complement cranberries beautifully.