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Cranberry Upside Down Cake Recipe

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3.9 from 62 reviews

This cranberry upside-down cake pairs a warmly spiced, tender cake with a sweet-tart cranberry and pecan topping. Orange zest brightens every bite, and the easy oven-baked dessert makes a festive centerpiece for holiday gatherings or a cozy treat any time of year.

Ingredients

Cranberry-Pecan Topping

  • 1 tablespoon softened unsalted butter
  • 1/3 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 can (about 14 ounces) whole-berry cranberry sauce
  • Nonstick cooking spray, for greasing the pan

Spiced Cake

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup softened unsalted butter
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 tablespoon fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 cup milk

Instructions

  1. Prepare the pan.

    Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking pan with nonstick cooking spray.

  2. Make the pecan layer.

    Stir together 1 tablespoon softened butter, 1/3 cup brown sugar, and the chopped pecans. Spread the mixture evenly over the bottom of the prepared pan.

  3. Add the cranberry sauce.

    Spoon the whole-berry cranberry sauce over the brown sugar and pecan mixture, spreading it into an even layer. Set the pan aside.

  4. Combine the dry ingredients.

    In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt.

  5. Cream the butter and sugar.

    In a separate bowl, beat the 1/2 cup softened butter and 1 cup brown sugar until light and fluffy.

  6. Add the eggs.

    Beat in the eggs one at a time, mixing well after each addition.

  7. Add the orange.

    Beat in the orange juice and orange zest until evenly incorporated.

  8. Finish the batter.

    Add the dry ingredients and milk to the butter mixture in alternating additions, beating after each addition just until combined.

  9. Layer the batter.

    Carefully spread the cake batter evenly over the cranberry layer, taking care not to disturb the topping.

  10. Bake the cake.

    Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

  11. Cool and invert.

    Let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges, invert the pan onto a serving dish, and lift the pan away. Let the cake cool completely before serving.

Notes

  • The ingredient list specifies 1 cup of brown sugar for the cake; the directions mention white sugar, but no white sugar quantity is provided, so this version uses the listed brown sugar.
  • Invert the cake after about 10 minutes of cooling while the topping is still warm enough to release from the pan.
  • Use a serving platter larger than the pan and invert carefully, as some warm cranberry topping may shift.
  • Store covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm gently before serving.
  • Nutrition values are estimates and can vary by brand of cranberry sauce and the exact serving size.

Find it online: https://recipethrive.com/cranberry-upside-down-cake-recipe/