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



  • 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


  • 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


  • 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.


Adapted from HyVee Seasons Holiday 2011 issue.


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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