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Cranberry Upside Down Bundt Cake

Cranberry upside down Bundt cake bakes fresh cranberries into a buttery brown sugar topping beneath a tender, orange-scented cake. Invert it after a short rest to reveal the glossy cranberry top.
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Prep Time 25 minutes
Cook Time 1 hour 2 minutes
resting and cooling 1 hour 12 minutes
Total Time 2 hours 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 1 tbsp nonstick baking spray with flour for the pan
  • 6 tbsp unsalted butter
  • 0.75 cup light brown sugar packed
  • 2 tbsp water
  • 1 bag (12 oz) fresh cranberries
For the cake
  • 2.25 cup all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp fine salt
  • 1.25 cup granulated sugar
  • 0.5 cup neutral oil such as canola or vegetable oil
  • 3 eggs large, at room temperature
  • 0.75 cup sour cream at room temperature
  • 0.25 cup whole milk at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp orange zest finely grated

Equipment

  • 1 10-inch, 12-cup Bundt pan
  • 1 1-quart saucepan

Method
 

Prepare the topping
  1. Heat the oven to 350°F.
  2. Generously coat a 10-inch, 12-cup Bundt pan, including the center tube and grooves, with the baking spray.
  3. In a 1-quart saucepan, combine the butter, brown sugar, and water; cook over medium heat, stirring, until the butter melts and the mixture bubbles gently, about 2 minutes.
  4. Pour the mixture into the prepared pan.
  5. Arrange the cranberries evenly over the mixture.
Make the batter
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk the granulated sugar and oil until combined, then whisk in the eggs one at a time, followed by the sour cream, milk, vanilla, and orange zest.
  3. Add the flour mixture to the wet ingredients and fold just until no dry flour remains.
Bake and unmold the cake
  1. Spoon the batter evenly over the cranberries.
  2. Smooth the top gently.
  3. Bake for 50 to 60 minutes, until the cake is deep golden and a tester inserted into the cake, avoiding the cranberries, comes out clean or with a few moist crumbs.
  4. Set the pan on a wire rack and let the cake rest for 10 minutes.
  5. Invert it onto a serving plate and leave the pan in place for 2 minutes before lifting it off.
  6. Cool for at least 1 hour before slicing.

Notes

For a clean release, coat the Bundt pan generously, including the center tube and grooves. Refrigerate covered for up to 4 days; freezer: yes, wrap slices well and freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, sour cream, and milk.