Cranberry Upside-Down Cake
A stunning holiday dessert with caramelized cranberries atop a rich, buttery vanilla cake. Sweet, tangy, and irresistibly festive!
Ingredients
Topping:
- 1 cup 200 g fresh or frozen cranberries
- ½ cup 100 g granulated sugar
- 2 tbsp unsalted butter
Cake Batter:
- 1½ cups 190 g all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup 115 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120 ml milk
- Zest of 1 orange optional, for a festive touch
Instructions
- Prepare the Cranberry Topping – In a small saucepan, melt butter and sugar over medium heat. Stir until sugar dissolves, then add cranberries. Cook 3–5 minutes until slightly thickened. Pour into a buttered 9-inch round cake pan and spread evenly.
- Make the Cake Batter – Whisk flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and orange zest. Add dry ingredients alternately with milk until smooth.
- Assemble & Bake – Pour batter over cranberry layer and smooth the top. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick comes out clean.
- Cool & Invert – Let the cake cool for 10 minutes, then run a knife around the edges. Invert onto a serving plate while still warm.