Cranberry Upside-Down Cake

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Servings: 2 Difficulty: Advanced
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A glossy, tart-sweet cake featuring a caramelized cranberry topping and fluffy vanilla sponge
Cranberry Upside-Down Cake recipe image

This Cranberry Upside-Down Cake is a stunning centerpiece for holiday tables or cozy weekend brunches. The magic lies in the bottom layer: fresh cranberries simmered in brown sugar and butter to create a vibrant, jammy glaze that inverts to become the cake’s glossy top. The cake itself is a light, airy vanilla sponge, made tender by folded-in egg whites. The bright acidity of the cranberries cuts through the rich caramel sweetness, creating a perfect balance of flavor and texture. It’s an elegant yet approachable dessert that feels special without being overly complicated. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for the ultimate treat.

Cranberry Upside-Down Cake recipe image
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Cranberry Upside-Down Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1836.8

Description

This Cranberry Upside-Down Cake is a stunning centerpiece for holiday tables or cozy weekend brunches. The magic lies in the bottom layer: fresh cranberries simmered in brown sugar and butter to create a vibrant, jammy glaze that inverts to become the cake's glossy top. The cake itself is a light, airy vanilla sponge, made tender by folded-in egg whites. The bright acidity of the cranberries cuts through the rich caramel sweetness, creating a perfect balance of flavor and texture. It&# 226;ÂÂs an elegant yet approachable dessert that feels special without being overly complicated. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for the ultimate treat.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In a 9-inch round cake pan or springform pan, melt 2 oz of butter with 3/4 cup light brown sugar over low heat, stirring constantly until the sugar dissolves.
  3. Spread the fresh cranberries evenly over the hot butter-sugar mixture in the pan. Set aside.
  4. In a large bowl, cream the remaining 4 oz of softened butter with 1 cup granulated sugar until light and fluffy.
  5. Beat in the 2 egg yolks and 1 teaspoon vanilla extract until well combined.
  6. In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  7. Add the dry ingredients to the wet mixture in three parts, alternating with 1/2 cup milk, beginning and ending with the flour mixture. Mix on low speed just until combined.
  8. In a clean, dry bowl, beat the 2 egg whites until stiff peaks form.
  9. Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the mixture.
  10. Pour the cake batter evenly over the cranberries in the prepared pan.
  11. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  12. Let the cake cool in the pan on a wire rack for 10 minutes.
  13. Run a knife around the edge of the pan, then invert onto a serving plate. Serve warm.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1836.8kcal
% Daily Value *
Total Fat 122.7g189%
Saturated Fat 76.9g385%
Cholesterol 323.1mg108%
Sodium 2619.2mg110%
Total Carbohydrate 175.2g59%
Dietary Fiber 2.4g10%
Sugars 106.2g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, upside-down, cake, dessert, holiday, christmas, thanksgiving, baking, fruit, caramel, glaze, vanilla, sponge, brunch, fresh, butter, brown sugar, eggs, flour, gluten-free option
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