Cranberry Upside - Down Cake

cassie thornburg


I found this recipe in a magazine and made it the other night for a holiday gathering and everyone loved it. However, I thought adding orange zest and a bit of juice to the topping (before baking) would make it even better. So, I've made those changes. However, if you don't want orange in your cranberry, simple omit the zest and juice. It will taste delicious!

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20 Min
30 Min



2 Tbsp
butter, unsalted - room temperature
1/2 c
1/2 tsp
ground cinnamon
1/4 tsp
ground allspice
zest of one orange
1/4 c
orange juice
1 3/4 c
cranberries, fresh


6 Tbsp
butter, unsalted - softened
1/2 c
1 large
1 tsp
vanilla extract
1 1/4 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
1/2 c


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1Preheat the oven to 350 and put the rack in the center of the oven. Coat an 8 inch round cake pan with 2 TBL of butter.

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2In a small bowl, whisk together 1/2 C of the sugar with the cinnamon and allspice. Sprinkle the sugar mixture over the bottom of the pan.

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3Add cranberries, in a single layer (as much as possible) on top of the sugar mixture. Sprinkle zest over the cranberries, then drizzle gently with the orange juice.

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4In a stand mixer, or a hand mixer, cream the remaining 6 TBL of butter with 1/2 sugar until light and fluffy.

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5Add the egg and vanilla. Combine well. In another bowl, whisk together flour, baking powder and salt. With mixer on low, add the flour mixture to the butter mixture, alternating with the milk, until well combined.

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6Gently spoon batter over the cranberries, and smooth the top. Place pan on a baking sheet; bake until a toothpick inserted in the center comes out clean, about 30 - 35 minutes.

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7Let the pan cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed serving platter.

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About this Recipe