Cranberry Upside-Down Cake Recipe

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

Author: Hostess At Heart

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.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Keyword: Cranberry cake, Cranberry Upside-Down Cake, Upside-down cake

Servings: 8 servings

Ingredients

  

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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

Adapted from HyVee Seasons Holiday 2011 issue.

Nutrition

Calories: 426kcalCarbohydrates: 52gProtein: 2gFat: 23gSaturated Fat: 14gCholesterol: 107mgSodium: 99mgPotassium: 129mgFiber: 1gSugar: 41gVitamin A: 835IUVitamin C: 5.4mgCalcium: 51mgIron: 0.7mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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

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