Cranberry Upside-Down Cake

30 m
1 h 30 m
Ready in:
2 h 0 m
This Cranberry Upside-Down Cake is not only delicious, it also looks very festive!
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Servings: 12
½ cup + 6 tbsp., room temperature
White sugar
2 cups + ½ cup
Brown sugar
½ cup
2 tbsp.
Ground cinnamon
1 tsp.
Cranberries (fresh or frozen)
12 oz
Cake flour
1 ½ cups
Baking soda
½ tsp.
½ tsp.
Vanilla extract
1 tsp.
Sour cream
¾ cup
  1. Preheat oven to 350°F/180°C/Gas Mark 4. Grease a 9-in springform pan. Wrap the bottom part of the pan in aluminum foil to prevent the cranberries from leaking.
  2. Add ½ cup butter to a saucepan, let melt over medium heat. Add 1 ½ cups white sugar, 2 tbsp. water, and cinnamon. Stir to help sugar dissolve. Bring to a simmer and add the cranberries. Stir and turn the saucepan to coat the berries in the sauce, transfer the mixture to the springform pan.
  3. Whisk flour with baking soda and salt to aerate.
  4. In another bowl, beat the remaining butter with brown sugar and ½ cup white sugar using an electric mixer until the mixture is fluffy. Add eggs, one by one, beating thoroughly to help incorporate. Add sour cream and vanilla, mix well. Then add the dry mixture and mix until just combined.
  5. Pour the batter over the cranberry mixture in the springform pan. Bake for 50 minutes or until the cake passes the toothpick test.
  6. Remove from oven; let cool in the pan for about 20 minutes, then flip onto a serving platter.
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