Cranberry Upside-Down Cake
A soft vanilla cake baked over a layer of caramelized cranberries, creating a beautiful and flavorful dessert when flipped over. This cake is an eye-catching treat perfect for special occasions.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 cups fresh cranberries
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Directions
- Preheat oven to 350F (175C) and grease a round cake pan.
- Melt butter and brown sugar in the pan, then spread cranberries over it.
- Whisk flour, baking powder, and salt.
- Cream softened butter and sugar until fluffy, then beat in eggs and vanilla.
- Alternate adding flour mixture and milk to the batter.
- Pour batter over the cranberry layer.
- Bake for 35-40 minutes, then cool before flipping onto a plate.
Notes
- Use parchment paper for easy removal.
- Serve warm with whipped cream or ice cream.
- Store at room temperature for up to 2 days.
- Add orange zest for extra flavor.
- Caramelize cranberries with a splash of orange juice.
Upside-down cakes date back to the early 20th century when canned pineapple became widely available. The method of baking fruit at the bottom and flipping the cake creates a striking presentation.Cranberries bring a festive, tart contrast to the rich caramelized topping, making this cake a beautiful and delicious addition to holiday tables.