For an extra layer of flavor, consider adding a pinch of orange zest to the cranberry mixture. Ensure your butter is softened to room temperature for a smooth and creamy cake batter. When folding in the egg whites, be gentle to maintain the airiness of the batter, resulting in a lighter cake.
Fresh Cranberry Upside-Down Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS24
Discover the delightful tang of cranberries in this moist and tender upside-down cake. A perfect balance of sweet and tart, this dessert is as visually stunning as it is delicious, making it an ideal centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Cholesterol129 mg
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Fiber3 g
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Protein5 g
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Saturated Fat18 g
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Sodium237 mg
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Sugar49 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
02
Step
4 mins
Heat brown sugar and ¼ cup butter in a saucepan over medium heat, stirring occasionally, until butter melts and sugar dissolves, 3 to 5 minutes; carefully transfer to the prepared cake pan. Scatter cranberries over top; set aside.
03
Step
0 mins
Combine flour, baking powder, and salt in a bowl; set aside.
04
Step
2 mins
Beat white sugar and ½ cup butter together in a separate bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat well. Fold in flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.
05
Step
0 mins
Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer or a whisk until soft peaks form. Add cream of tartar; beat until stiff peaks form. Fold beaten egg whites into batter using a spatula. Spoon batter over cranberries in the pan, spreading evenly.
06
Step
58 mins
Bake in the preheated oven until a toothpick or skewer inserted into center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen cake. Invert onto a serving plate, let stand for 5 minutes, then remove pan.
07
Step
0 mins
Whip heavy cream in a bowl with an electric mixer or a whisk until soft peaks form; stir in confectioners' sugar and ¼ teaspoon vanilla extract.
08
StepCut cake into wedges; top with whipped cream.
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Mattie Rolfson
May 13, 2025This recipe is a keeper! The cake was so moist and the cranberries added the perfect amount of tartness.
Mya Connelly
May 12, 2025I forgot the egg whites and it still tasted great, but I will definitely make it with them next time as suggested.
Jace Kemmer
Apr 24, 2025Easy to follow recipe, the cake was enjoyed by all. Thank you!
Marilyne Grady
Apr 5, 2025I've made this cake twice now and it's always a hit!
Vance Bayer
Mar 28, 2025Can this recipe be made gluten-free?
Linwood Hintz
Mar 26, 2025I added a little orange zest to the batter and it was amazing!
Hermann Goldner
Mar 14, 2025The whipped cream topping really takes this cake to the next level. So good!
Alvena Macejkovic
Mar 10, 2025I accidentally overbaked mine a little, but it was still delicious. I'll be sure to watch it closely next time.