Cranberry Upside Down Cake
For a colorful addition to the holiday dessert table, this cranberry upside down cake makes a bright statement that tastes great, too.
Servings Prep Time
8slices 20minutes
Cook Time Passive Time
60minutes 20minutes
Servings Prep Time
8slices 20minutes
Cook Time Passive Time
60minutes 20minutes
Ingredients
For the topping:
  • 3/4cup light brown sugarfirmly packed
  • 4tablespoons unsalted butter(1/2 stick)
  • 8ounces whole fresh cranberries(2 1/2 cups)
  • 1/4cup freshly squeezed orange juicedivided (from about 1 medium-sized orange)
  • 2tablespoons orange liqueur(optional, to replace 2 tbsp. orange juice)
  • 1tablespoon orange zest(from about 1/2 medium-sized orange)
  • 1/8teaspoon ground cinnamon
For the cake batter:
  • 1 1/2cups all purpose flour
  • 2teaspoons baking powder
  • 1/2teaspoon salt
  • 8tablespoons unsalted butterat room temperature (1 stick)
  • 1cup sugar
  • 1teaspoon vanilla extract
  • 2 eggsroom temperature and separated
  • 1/2cup whole milk
  • 1/4teaspoon cream of tartar
Instructions
  1. Grease a 9-inch round cake pan and preheat the oven to 350°F.
  2. Place the brown sugar, ½ stick butter cut into small pieces, and 2 tablespoons orange juice in the pan, and place in the oven. Watch as the butter melts and sugar dissolves, stirring occasionally to spread mixture around the pan. When mixture begins to bubble, remove from the oven and place on a wire rack to cool.
  3. Place the cranberries, 2 tablespoons orange juice or orange liqueur, orange zest, and cinnamon in a saucepan and bring to a simmer over medium heat. Continue to cook until about half the berries have popped, stirring often. Pour over the cooled brown sugar mixture in the cake pan.
  4. Sift together the flour, baking powder, and salt. Set aside.
  5. In a separate bowl, cream together the butter and sugar until lighter in color and fluffy.
  6. Add the vanilla to the butter mixture, then beat in the egg yolks one at a time.
  7. Alternately add the flour mixture and the milk to the batter, mixing between additions, ending with the flour mixture.
  8. In a separate bowl, add the cream of tartar to the egg whites and beat to form soft peaks.
  9. Gently fold the egg whites into the batter, being careful not to over mix.
  10. Spoon batter over the berry mixture and spread gently to the edges of the pan. Bake for 35-45 minutes, or until golden and the cake has begun to pull away from the sides of the pan.
  11. Cool in the pan for at least 15 minutes, then invert and continue to cool for another 5 minutes before carefully removing the pan.