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Cranberry Upside-Down Cake Recipe

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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!

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. | HostessAtHeart.comCranberries 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.

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. | HostessAtHeart.comOur 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 is soft and tender. The cake tastes like sweet cream which is a great contrast to the tartness of the cranberries. | HostessAtHeart.comCranberry 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.

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. | HostessAtHeart.com

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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.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 8 servings
Author Hostess At Heart

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

Adapted from HyVee Seasons Holiday 2011 issue.

Nutrition

Calories: 426kcal | Carbohydrates: 52g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 99mg | Potassium: 129mg | Fiber: 1g | Sugar: 41g | Vitamin A: 835IU | Vitamin C: 5.4mg | Calcium: 51mg | Iron: 0.7mg
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.
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Now the cranberry love continues. Let’s take a look at some of the other delicious entries.

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:

If you like cranberries like I love cranberries, here are a couple more of my favorite recipes!

Cranberry Apple Streusel Bread

Cranberry Apple Streusel Bread has a delicious soft center dotted with cranberry and apple. This bread is topped with a thick cinnamon brown sugar streusel. | HostessAtHeart.com

Cranberry Vanilla Baked Donuts

Cranberry Vanilla Baked Donuts are soft, tender, and delicious. They can be made in a jiffy and topped with anything you desire | HostessAtHeart.com

Pork Chops with Cranberry Thyme Sauce

Pork Chops with Cranberry-Thyme Sauce look and taste like it's only for a special occasion but it's quick enough to put on your table any day of the week. | HostessAtHeart.com

Pin it now!

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. | HostessAtHeart.com

Comments

  1. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

  4. 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!

    Reply

  5. 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 🙂

    Reply

    • 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.

      Reply

  6. 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.

    Reply

  7. 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!

    Reply

    • 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!

      Reply

      • 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.

        Reply

  16. 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! 🙂

    Reply

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