Cranberry Upside-Down Cake is soft and tender. The cake tastes like sweet cream which is a great contrast to the tartness of the cranberries. It’s a great way to launch #CranberryWeek!
Cranberries are such an underutilized fruit. It used to be that most households would buy a bag of cranberries (or can) for Thanksgiving. They were always made into a sauce or salad in my house. If only I’d had this Cranberry Upside-Down Cake.
Our use of cranberries is much better today. I put dried cranberries in salads, oatmeal, trail mix, and granola. I still don’t buy and use fresh or frozen whole cranberries except at Thanksgiving. After all of the cranberry recipes being published this week, there may be a shortage by the time we get to Thanksgiving.
Cranberry Upside-Down Cake may change that in this house. I can’t tell you how delicious this cake is. It’s so soft and tender. It tastes like sweet cream and is a wonderful contrast to the tartness of the cranberries. It’s going to become one of our regular favorites.
Don’t have time to make it now? Pin it for later!
Cranberry Upside-Down Cake Recipe
Ingredients
Topping
- 4 tbsp unsalted butter
- 1/2 cup sugar
- 3 cups whole cranberries fresh or frozen (thawed)
- 2 tbsp of seedless red raspberry or red plum jelly/jam
Cake
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature
- 1 tsp vanilla extract
- 2 large eggs separated
- 1/2 cup heavy whipping cream
- 1/4 tsp cream of tarter
Instructions
- Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom with a 9-inch parchment paper round and then spray with nonstick cooking spray. Set aside.
- In a medium-sized saucepan, melt the butter for the topping. Add remaining topping ingredients. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes. Strain cranberries from the juice. Put cranberries into the bottom of the prepared cake pan in a single layer. Return 1/2 cup of juice to the saucepan. Discard the rest. (I only had 1/2 cup of juice so used all of it. Continue cooking until thickened, approximately 5 minutes. Once thickened spread the sauce over the cranberries. Refrigerate while you prepare the cake.
- In a medium-sized bowl, sift flour, baking powder and salt together. Set aside.
- In the bowl of an electric stand mixer, cream butter and sugar together until fluffy. Add vanilla and then egg yolks one at a time. Mix until well combined.
- Alternate adding flour mixture and heavy cream, beating on low speed just until combined.
- In a small mixing bowl add egg whites and cream of tarter. Beat until stiff peaks form. Fold egg whites gently into cake batter.
- Gently spoon batter over cranberries, smoothing the top out evenly.
- Bake 40 to 50 minutes until top is browned and center springs back. Cool on a wire rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto a serving plate. Remove the parchment paper carefully. Allow to cool completely before serving.
Notes
Nutrition
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Cranberry-Apple Sauce from The Chef Next Door
- Cranberry Maple Delicata Squash Galette from Caroline’s Cooking
- Cranberry Palmiers from The Bitter Side of Sweet
- Cranberry Rosemary Cornbread from Life Currents
- Cranberry Snack Cake from Cooking With Carlee
- Cranberry Upside Down Cake from Sew You Think You Can Cook
- Noreaster from Family Around The Table
- Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
- Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
- Slow Cooker Cranberry Brisket from Palatable Pastime
- Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
- Upsidedown Cranberry Cake from Hostess At Heart
If you like cranberries like I love cranberries, here are a couple more of my favorite recipes!
Cranberry Apple Streusel Bread
Cranberry Vanilla Baked Donuts
Pork Chops with Cranberry Thyme Sauce
Pin it now!
Jennifer A Stewart says
I never ate too many cranberries growing up because my mom only used the canned stuff. Once I started eating fresh ones and making my own sauce from scratch it changed my world!
Julie Menghini says
Same here Jennifer! If it wasn’t in the can it was ground up into a sauce. I’ve changed my ways my friend!
Nancy | The Bitter Side of Sweet says
This looks so good! What a great idea using cranberries!
Julie Menghini says
Thank you so much, Nancy!
Julianna says
Another beauty! Can you make it cranberry week next week as well? 😀
Julie Menghini says
Thank you Julianna! I had a great time with this little blog hop and have enough recipes to last me through at least this holiday. Thank you so much for co-hosting this week Julianna!
Carlee says
I have been tempted to try making a cranberry upside down cake, but haven’t actually gotten to it. Now you’re moving it up my priority list. This looks lovely!
Julie Menghini says
Thank you so much Carlee!
Loretta says
This looks so tender and moist Julie. I’ll believe you when you say how good this was. Those cranberries look amazing, love how the colors turned out. Upside down cakes are my favorite 🙂
Julie Menghini says
It was so good Loretta. The interior really tasted by sweet cream which was a great contrast to the tartness of the cranberries.
Christie says
I have been eyeing these cakes all over. I love the upside down part of it that caramelizes the berries on top of the sweet cake. Mmmmmmm.
Julie Menghini says
Thank you Christie! They are easy too!
Jean | DelightfulRepast.com says
I make cranberry upside-down cake, too. Love cranberries! Your cake looks tender and perfect, but I think you left the sugar out of the ingredients list. Photos are gorgeous!
Julie Menghini says
Ahhh Jean Bless you! I did forget to list the sugar. All fixed now. Thank you for leaving me a comment so I could make sure that it’s delicious for anyone that wants to make it!
Jean | DelightfulRepast.com says
Julie, I know I always appreciate it when a reader notices something and tells me so I can fix it. I’m going to go tweet this lovely recipe now. And Pin.
Liz @ Books n' Cooks says
The caramelized cranberries looks imply divine! Can’t wait to try this recipe!
Julie Menghini says
Thank you Liz!
[email protected] says
This cake looks so deliciously pretty Julie. Marvelous 🙂
Julie Menghini says
Thank you so much, Jess! I hope you have an amazing Thanksgiving. Are you cooking?
Justine says
I have to have this cake!!
Julie Menghini says
Thank you, Justine!
Wendy Klik says
What a perfect addition to the holiday dessert table. YUM
Julie Menghini says
Thank you so much, Wendy!
Sue Lau says
Gorgeous cake! My mom would have loved this- she loved just about every kind of cake with fruit involved.
Julie Menghini says
I love the memories that food evokes Sue. Thank you for sharing!
Ellen says
Upside down cakes are a favorite in my family. This would be so pretty on a holiday dessert table.
Julie Menghini says
Thank you Ellen! We really enjoyed the way it came out.
Caroline Williams says
I love the idea of this and it looks delicious. Thanks for joining in the #CranberryWeek fun!
Julie Menghini says
Thank you Caroline! I am so happy to have been invited to share this week. Thank you for ramrodding this group!
[email protected] says
This cake looks soft and tender and I love the red-yellow contrast. So pretty! I’m sure it was delicious too! 🙂
Julie Menghini says
Thank you Ana! It was delicious and pretty too. Have a wonderful Thanksgiving!
[email protected] says
Thank you! You too! 🙂
Ana Tesileanu says
This cake looks soft and tender and I love the red-yellow contrast. So pretty! I’m sure it was delicious too! 🙂