This Cranberry Upside-Down Cake is a delightful twist on a classic dessert, perfect for the holiday season or any time you crave a sweet yet tart treat. The juicy cranberries create a beautiful ruby-colored topping that contrasts wonderfully with the light, buttery cake beneath. A hint of orange zest enhances the cranberry flavor, making each bite burst with freshness. This cake is a great option to impress guests or simply enjoy a cozy evening with family, accompanied by a warm cup of tea or coffee.
Ingredients:
For the cranberry topping:
- 4 tablespoons unsalted butter
- ¾ cup light brown sugar
- 2 cups fresh or frozen cranberries
- Zest of 1 orange (optional)
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 orange (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the cranberry topping:
- In a small saucepan, melt the 4 tablespoons of butter over medium heat. Add the brown sugar and cook, stirring until the sugar dissolves and the mixture is smooth (about 2 minutes).
- Pour the mixture into the prepared cake pan, spreading it evenly.
- Scatter the cranberries evenly over the sugar mixture, and if using, sprinkle the orange zest over the top.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest, if using.
- Gradually add the flour mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture, mixing just until combined.
- Assemble the cake:
- Gently spread the cake batter over the cranberries in the pan, smoothing the top with a spatula.
- Bake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Cool and invert:
- Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen, then place a serving plate on top of the pan. Carefully flip the cake onto the plate and remove the parchment paper.
- Serve:
- Let the cake cool slightly before serving. It’s delicious warm or at room temperature, and pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your Cranberry Upside-Down Cake!
