Indulge in the sophisticated allure of Cranberry Upside Down Cake, a dessert that marries tartness with sweetness in an exquisitely tender morsel. This cake captivates with its vivid, jewel-like cranberries nestled beneath a golden-brown layer, creating an aesthetic delight that is both striking and delicious. Its refined presentation and delightful balance of flavors elevate it beyond an ordinary dessert, making it perfect for gatherings and special occasions.
Why Make This Recipe
- Effortless Yet Elegant: Impress your guests with a stunning dessert that requires minimal effort yet delivers maximum impact.
- Minimal Ingredients: Craft this cake using simple pantry staples, allowing the cranberries to shine as the star of the show.
- Impressive Flavor: Experience a harmonious blend of tart cranberries and a luscious, buttery cake that creates a memorable culinary journey.
What sets this Cranberry Upside Down Cake apart is the delightful contrast between the tartness of the cranberries and the sweet, moist crumb, all complemented by a rich caramel glaze that adds depth to every bite.
Ingredients
For the Base
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup room temperature unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Sauce
- 1 cup fresh cranberries, rinsed
- ½ cup brown sugar
For the Topping
- ¼ cup unsalted butter (for greasing)
- Optional: a sprig of fresh mint for garnish
How to Make Cranberry Upside Down Cake
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with ¼ cup of unsalted butter. This will create a beautifully crisp edge.
- Create the Sauce: Sprinkle the brown sugar evenly on the bottom of the greased pan. Arrange the fresh cranberries over the sugar, creating an artistic design that will become the topping once turned out.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to let the flavors meld.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter with the granulated sugar until light and fluffy, approximately 3-4 minutes. The mixture should be pale and airy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract, allowing the fragrance to infuse the batter.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. The batter should be smooth and creamy.
- Bake: Pour the batter over the cranberries in the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Cool and Flip: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then place a serving platter on top and flip the cake out gently. The cranberries will create a stunning topping.
How to Serve Cranberry Upside Down Cake
Serve this elegant cake warm or at room temperature, garnished with a sprig of fresh mint for a touch of color. Consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance the flavor experience. Create an inviting presentation by serving on a decorative plate, allowing the vibrant cranberries to take center stage.
How to Store Cranberry Upside Down Cake
To maintain its moist texture and flavor, allow the cake to cool completely before covering it with plastic wrap or placing it in an airtight container. Store it at room temperature for up to two days or refrigerate for up to one week. For serving, gently reheat individual slices in the microwave or enjoy cold for a refreshing bite.
Tips to Make Cranberry Upside Down Cake
- Choose Fresh Cranberries: Select firm, glossy cranberries for the best flavor and texture; avoid any that are shriveled or soft.
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for a more uniform batter.
- Enhance Flavor: Add a teaspoon of orange zest to the batter for an invigorating citrus note.
- Monitor Baking: Each oven is unique; check for doneness a few minutes before the recommended baking time to prevent overbaking.
- Serve with Contrast: Pair with a savory cheese or a spiced chai for a sophisticated dessert experience.
Variation
For an elegant twist, consider substituting the cranberries with seasonal fruits such as sliced peaches or pears, adjusting the sugar levels accordingly. A sprinkle of nuts on top can add a delightful crunch and complement the cake’s flavor profile beautifully.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries can be used. Ensure they are thawed and drained before incorporating them into the cake.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for proper texture.
Can I prepare this cake in advance?
Absolutely. The cake can be baked a day ahead. Simply cover and store it at room temperature until ready to serve.
Conclusion
Cranberry Upside Down Cake exemplifies a seamless blend of elegance and simplicity, offering an exceptional dessert that celebrates the beauty of seasonal ingredients. Its visual allure and flavor harmony are perfect for any gathering, encouraging a sophisticated yet approachable dining experience. Share your thoughts and variations in the comments—how would you make this dish your own?
Print
Cranberry Upside Down Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A stunning dessert that combines tart cranberries with a sweet, buttery cake topped with a rich caramel glaze, perfect for gatherings and special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup room temperature unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh cranberries, rinsed
- ½ cup brown sugar
- ¼ cup unsalted butter (for greasing)
- Optional: a sprig of fresh mint for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with ¼ cup of unsalted butter.
- Sprinkle the brown sugar evenly on the bottom of the greased pan and arrange the fresh cranberries over the sugar.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter with granulated sugar until light and fluffy.
- Add eggs one at a time, incorporating each before adding the next, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture alternately with milk, mixing until just combined.
- Pour the batter over the cranberries in the pan and smooth the top with a spatula.
- Bake for 30-35 minutes until a toothpick inserted comes out clean and the top is golden brown.
- Allow the cake to cool for 10 minutes, then run a knife around the edges and flip onto a serving platter.
Notes
Garnish with fresh mint and serve warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg