Cranberry Upside-Down Cake

Cranberry Upside-down Cake Recipe

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Cindy Steinbach


Baked this for the first time for a choir-rehearsal break and it was very well received. Next time I plan to add drained chopped pineapple to the topping.
I doubled the recipe and baked it in a 13x9x2-inch pan.
This recipe is adapted from an old cookbook.


★★★★★ 1 vote

50 Min



  • 1/4 c
    butter or margarine
  • 2/3 c
  • 1 Tbsp
    grated orange peel
  • 1 tsp
    pure vanilla extract (bourbon vanilla essence)
  • 2 c
    fresh cranberries (washed, coarsley chopped)
  • 1 c
    chopped walnuts
  • 1/3 c
  • CAKE:

  • 1 1/2 c
    flour (mehl)
  • 2 tsp
    baking powder (backpulver)
  • 1/2 tsp
  • 1/2 c
    butter or margarine
  • 1 tsp
    pure vanilla extract
  • 1/2 c
  • 1
    egg (ei)
  • 1/2 c

How to Make Cranberry Upside-Down Cake


  1. For Topping:
    Heat butter in saucepan. add 2/3 cup sugar, orange peel, and vanilla extract; blend thoroughly. Spread mixture evenly in an 8x8x2-inch pan.
  2. Combine cranberries, walnuts and 1/3 cup sugar. Spread over mixture in pan; set aside.
  3. For Cake:
    Blend flour, baking powder and salt; set aside.
  4. Cream butter with vanilla extract. Add sugar gradually, creaming until fluffy after each addition. Add egg and beat throughly.
  5. Beating only until smooth after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture. Turn batter over cranberry mixture and spread evenly.
  6. Bake at 375°F about 50 minutes (mine took 25 minutes longer, since I doubled the recipe and baked it in a 13x9x2-inch pan).
  7. Remove from oven and let stand 1 to 2 minutes in pan on wire rack. To remove from pan, run spatula gently around sides. Cover with a serving plate and invert; allow pan to remain over cake 1 or 2 minutes. Lift pan off. Serve cake warm or cool.

Printable Recipe Card

About Cranberry Upside-Down Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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