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.
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.
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.
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:
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Sunday 5th of June 2022
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Monday 25th of April 2022
[…] Upsidedown Cranberry Cake from Hostess At Heart […]
Wednesday 26th of May 2021
I made this cake a couple of times over the holidays and just pulled one from the freezer. It thawed out perfectly and we loved having cake without having to make one.
Jennifer A Stewart
Monday 5th of December 2016
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!
Tuesday 6th of December 2016
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
Sunday 27th of November 2016
This looks so good! What a great idea using cranberries!
Sunday 27th of November 2016
Thank you so much, Nancy!