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Cranberry Upside Down Cake Recipe

You already know that I love cranberries! And this time of the year is just perfect for adding them into all kinds of recipes. The topping is made by simply baking cranberries placed in layer over sugar and spices at the bottom of the pan.As the cake bakes, sugar caramelizes, forming a rich syrup. You can add sweetened whip cream that will make a perfect combination to this lovely spicy dessert.  I am going to include this treat in my holiday menu for sure! Hope you like it too – Enjoy!

Cranberry Upside Down Cake:

Ingredients:

  • 8 tablespoons of unsalted butter at room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of allspice
  • 1-3/4 – 2 cups of cranberries
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1-1/4 cups of flour
  • 1-1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of milk

Directions:

  1. Preheat oven to 350F with rack in the centre
  2. Rub the bottom and sides of an 8-inch round cake pan with about 2 tablespoons of butter
  3. In a small bowl, whisk together 1/2 cup of sugar with cinnamon and allspice
  4. Sprinkle the mixture evenly over bottom of pan
  5. Arrange cranberries in a single layer on top
  6. With an electric mixer, cream remaining 6 tablespoons of butter and 1/2 cup of sugar until light and fluffy
  7. Add egg and vanilla, beat until well combined
  8. In another bowl, whisk together flour, baking powder and salt
  9. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with milk, until well combined
  10. Spoon batter over cranberries in pan and smooth top
  11. Place pan on a baking sheet and bake cake until toothpick inserted into the centre comes out clean – 30-35 minutes
  12. Cool on a wire rack for about 20 minutes
  13. Run a knife around the edge and invert the cake onto a rimmed platter

Hope you will enjoy this recipe – please send me your comments anytime – your input is very welcomed and much appreciated!






About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

1 comment
Manuela Vittetoe - April 27, 2013

Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.:

Have a good weekend
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