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Cranberry Upside Down Cake Recipe

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4.2 from 1 review

This Cranberry Upside Down Cake is a delightful twist on the classic upside down cake, featuring tart fresh cranberries layered on a sweet cinnamon-brown sugar base and topped with a moist, fluffy vanilla cake. Perfect for holiday gatherings or any special occasion, this cake combines the vibrant flavor of cranberries with a tender crumb for a beautiful and delicious dessert.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Topping

  • 12 ounces fresh cranberries
  • 1/2 cup light brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon McCormick® Ground Cinnamon

Cake Batter

  • 1-1/3 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 2 eggs (yolks and egg whites separated)
  • 1/2 cup milk
  • 2/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is ready for baking.
  2. Prepare Topping Base: Place 2 tablespoons of butter in the cake pan and put it in the oven while it is preheating to melt.
  3. Add Brown Sugar and Cinnamon: Carefully remove the cake pan with melted butter from the oven. Evenly sprinkle the butter with brown sugar, then add the ground cinnamon over the sugar.
  4. Add Cranberries: Spread the fresh cranberries evenly on top of the brown sugar and cinnamon mixture. Set this aside while preparing the batter.
  5. Cream Butter and Sugar: In a large mixing bowl, combine 3 tablespoons of butter with 2/3 cup sugar and mix until smooth and well combined.
  6. Add Egg Yolks: Mix the egg yolks into the butter and sugar mixture until the mixture is creamy and well incorporated.
  7. Sift Dry Ingredients and Combine: Sift together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients alternately with milk and vanilla extract, starting and ending with the dry ingredients. Mix until just combined to preserve batter lightness.
  8. Beat Egg Whites: In a clean bowl, using a hand mixer, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter to maintain airiness.
  9. Transfer Batter to Pan: Pour the prepared batter evenly over the cranberries in the cake pan.
  10. Bake the Cake: Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool the Cake: Remove the cake from the oven and let it cool on a rack for 5 minutes. Use a knife to loosen the edges around the pan.
  12. Invert and Serve: Place a serving plate over the cake pan and invert the cake onto the plate. Carefully remove the pan and serve the cake warm.

Notes

  • Use fresh cranberries for the best tart flavor and texture.
  • Do not overmix the batter after adding flour to keep the cake light and fluffy.
  • Be gentle when folding the beaten egg whites into the batter to retain maximum airiness.
  • This cake is best served warm to enjoy the gooey brown sugar topping.
  • Allowing the cake to cool slightly before inverting helps prevent the cranberry topping from sliding off.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cranberry-upside-down-cake-recipe/