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How to Make Fresh Cranberry Upside-Down Cake - A Step-by-Step Guide

Fresh Cranberry Upside-Down Cake is the ultimate dessert for the fall and winter seasons. With its vibrant colors and tart flavor, this cake is sure to be a hit at any holiday gathering or cozy family dinner. The combination of buttery cake and tangy cranberries creates a mouthwatering treat that everyone will love. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and guarantees delicious results every time.

What makes this cake truly special is the ...

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Ingredients

  • ¾ cup firmly packed brown sugar
  • ¼ cup unsalted butter
  • ¾ pound fresh cranberries
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 eggs, separated, divided
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ⅛ teaspoon cream of tartar
  • 1 cup heavy cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 20 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 1 9-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
  • Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
  • Mix flour, baking powder, and salt together in a bowl.
  • Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
  • Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
  • Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
  • Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
  • Cut the cooled cake into wedges and top with whipped cream.

    • Nutrition

    565 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 129mg
    • Sodium: 237mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 3g
    • Total Sugars: 49g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 140mg
    • Iron: 2mg
    • Potassium: 163mg

    Categories

    Dessert recipes
    Baking recipes
    Fall recipes
    Holiday recipes
    Fruit recipes