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Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

It’s that time of the week! Yup, cake time.

If you don’t know why it’s cake time – I am doing a cake challenge and baking through a vintage cake book and making one cake a week.

This is my second week and I’m going strong!

It helps that the book starts with butter cakes, which so far have been quick and easy ones.

This particular recipe really was listed as Pineapple Upside-Down Cake with cranberry as a variation. We don’t particularly care for pineapple desserts around here (we love fresh pineapple though!) it always seems so sickeningly sweet. I don’t have a huge problem with Pineapple Upside-Down Cake but it’s not my favorite and I knew no-one else in the house would eat it. So I went with the variation of the Cranberry Upside-Down Cake since what all love around here are cranberries.

Cranberry Upside-Down Cake
 
Prep time
Cook time
Total time
 
If you want to make this as a Pineapple Upside-Down Cake substitute the cranberries with pineapple, the white sugar with brown sugar in the topping and then use ½ cup of the juice from the can of pineapple for the milk.
Recipe By:
Recipe type: Dessert, Cake
Serves: 8
Ingredients

  • FOR THE TOPPING
  • ¼ cup butter
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups cranberries
    FOR THE CAKE
  • 1½ cups sifted cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 egg
  • ½ cup milk (3/4 cup for high altitude)
Preparation Instructions
  1. Preheat your oven to 350˚ (high altitude, 325˚), and prepare your 8" cake pan by smearing butter all over it.
    TO MAKE THE TOPPING
  2. In a small saucepan, melt the butter over medium heat. Once melted, add ⅔ cup of sugar and vanilla extract, stir until sugar is dissolved. Pour mixture into prepared cake pan.
  3. Then combine the cranberries with the remaining ⅓ cup sugar and spread over the butter mixture in the pan. Set aside.
    TO MAKE THE CAKE
  4. In a medium mixing bowl, sift together the flour, baking powder and salt, set aside.
  5. Next, in the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and vanilla extract and slowly add the sugar, beating on a fairly high speed until fluffy.
  6. Lower the speed of the mixer to low and add the egg.
  7. Then alternating between the flour mixture and the milk (starting with the flour) add to the creamed mixture and beat on low until smooth.
  8. Pour into the cake pan and spread evenly over the cranberry mixture.
  9. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
  10. Cool in the pan for for a couple minutes and then place an inverted plate over the cake and carefully flip over and the cake should come out onto the plate.
  11. Serve cake warm or cold and, if desired, top with whipped cream.

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Comments

  1. I love the idea of a cranberry upside down cake – it looks so delicious too!

  2. This looks delicious! Is it OK to use frozen cranberries for this recipe? Should I thaw them first? thanks!

    • Yes, it should be fine to use frozen cranberries – I’ve never had a problem with them being frozen. I would thaw them first but it probably wouldn’t make to much difference. Thanks for stopping by!

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