Cranberry Upside Down Cake

Carol Junkins


Whipped egg whites make this cake lighter then regular upside-down-cakes . Nice to have around the Holidays!

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1 c
granulated sugar
egg yolks
1 tsp
vanilla extract
1.5 c
all purpose flour
2 oz
sweet butter
3/4 c
light brown sugar
24 oz
fresh cranberries
4 oz
sweet butter
1/2 c
egg whites
2 tsp
baking powder
1/4 tsp

How to Make Cranberry Upside Down Cake


  • 1Pre-heat oven to 350 degrees.
  • 2In a 9" round cake pan or springform pan, melt the 2 ounces of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved.
  • 3Pour the cranberries onto the brown sugar and butter mixture.
  • 4Set aside.
  • 5In a bowl or mixer, cream the 4 ounces of butter with the granulated sugar until smooth.
  • 6Stir in the yolks and vanilla.
  • 7In a large bowl combine the flour, baking powder and salt.
  • 8Alternately mix the milk and the dry ingredients.
  • 9Stir only until mixed.
  • 10Beat the egg whites to stiff peaks, then fold into the cake mixture.
  • 11Pour cake mixture over cranberries.
  • 12Bake at 350 for 50 or 60 minutes or until the cake is done.

Printable Recipe Card

About Cranberry Upside Down Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Egg, #whites