Cranberry Upside Down Cake
Cranberry Upside Down Cake is a simple, homey dessert featuring tart cranberries caramelized beneath a buttery, tender crumb that’s flipped to reveal a glistening ruby topping. Warm, sweet brown sugar melts with the berries, filling your kitchen with the coziest holiday aromas and a hint of nostalgia in every sticky, jammy bite.
I first baked this on a snowy afternoon with my mom, dusted in flour and laughter, and now it’s my go-to when friends crave something both cheerful and comforting. With pantry staples and no fancy tricks, this recipe delivers a showstopping cake that’s just as easy as it is memorable. Slice into it while it’s warm, and you’ll discover why this will soon be a cherished tradition in your kitchen, too.
Why You’ll Love This Cozy Winter Cake
- Tart meets sweet magic: Each bite is packed with juicy cranberries that burst and mingle with golden, caramelized edges, giving you a taste that’s lively yet comforting.
- Easy, unfussy prep: No fancy techniques just pantry staples, a simple batter, and a quick flip for a dessert that always dazzles without the stress.
- Holiday nostalgia in cake form: Warm aromas of brown sugar and vanilla fill your kitchen, wrapping you in that unmistakable holiday feeling, no matter the season.
- Moments that matter: Baking this cake invites memory-making think cozy weekends, laughter by the oven, and sharing the first sweet slice still warm from the pan.
Ingredients You’ll Need
- Fresh cranberries – Their tart pop brings a bright, jewel-tone layer to this cake. You can use fresh or frozen, depending on what’s on hand.
- Granulated sugar – Lends classic sweetness and helps create that lovely caramelized cranberry topping.
- Brown sugar – Adds a warm, molasses-y depth and sticky glaze to the cranberries.
- Unsalted butter – For a luxuriously tender crumb and golden, melt-in-your-mouth edges.
- All-purpose flour – A pantry staple that gives structure. You can opt for a 1:1 gluten-free swap if needed.
- Baking powder – Ensures a soft, fluffy lift to the cake so every bite feels light.
- Salt – Just a pinch enhances all the other flavors and balances the sweetness.
- Large eggs – For richness and to bind everything together.
- Vanilla extract – A soothing, dreamy aroma that wraps the whole kitchen in coziness.
- Milk (buttermilk preferred) – Brings tenderness; use dairy or a plant-based alternative for flexibility.
Want more cranberry goodness? Check out these festive Pistachio Cranberry Cookies.
How to Make Cranberry Upside Down Cake
- Prep Your Pan and Fruit Layer
Start by preheating your oven and greasing your favorite round cake pan. In a small saucepan, gently melt your butter with brown sugar until it turns glossy and fragrant then tumble in the cranberries. Cook just until some berries begin to pop and the kitchen fills with a sweet-tart aroma. - Build the Cake Batter
In one bowl, whisk together flour, baking powder, and salt. In another, beat butter and sugar until fluffy, adding eggs one at a time for a silky blend. Stir in vanilla and milk, and then gently combine everything until a smooth batter forms. - Layer and Bake
Carefully spoon the cranberry mixture into your cake pan, letting every glossy berry nestle in. Pour the batter evenly on top and smooth it out with a spatula.
- Bake and Test
Bake until the cake is golden on top and your kitchen smells like buttery holidays. The cake is done when the edges pull away and a toothpick poked in the center comes out clean. - Cool and Flip
Let the cake cool in the pan for a few minutes (super important!). Then invert it onto a plate, lifting off the pan to reveal those glistening ruby cranberries pure magic! For more cozy baking inspiration, check out Loaf Pan Basque Cheesecake.
Tips for the Best Results
- Grease your pan well: To avoid the heartbreak of stuck edges, give extra attention to every corner and side of your cake pan. Generous greasing creates that dreamy flip moment.
- Don’t rush the cranberry base: Let the butter and brown sugar fully melt before adding cranberries. This helps them release their juices for a glossy, rich topping never soggy.
- Use room-temperature eggs: They blend easier into the batter for a tender, fine crumb. Cold eggs can cause streaks or dense patches.
- Fold the batter gently: Overmixing can make your cake tough. Stir just until you see the dry bits disappear for the fluffiest texture.
- Brighten with zest or spice: Want a bigger flavor punch? Add fresh orange zest or a dash of cinnamon to your batter. These little tweaks make each slice sparkle.
Variations & Substitutions
- Try a citrus twist: Swap the vanilla extract for orange, lemon, or even a bit of lime zest in the cake batter for a pop of brightness that plays beautifully with tart cranberries.
- Mix up the berries: Not cranberry season? Use frozen cranberries straight from the freezer, or sub in fresh blueberries, raspberries, or a blend each brings their own charm.
- Go gluten or dairy free: Substitute the all-purpose flour with your favorite 1:1 gluten-free blend. For dairy-free, use coconut oil or vegan butter and almond or oat milk.
- Get nutty: Fold chopped pecans, walnuts, or pistachios into the topping or batter for extra crunch and cozy flavor.
- Spice for the occasion: Warm up winter bakes with a pinch of cinnamon, ginger, or cardamom, or make spring shine with a hint of almond extract. For more cranberry inspiration, check out these Pumpkin Cranberry Scones!
Storage & Reheating Tips
- Fridge Freshness: Tuck leftover Cranberry Upside Down Cake into an airtight container and refrigerate to keep it moist and flavorful for several days. The tart cranberries become even more jammy after a night in the fridge.
- Freezer Friendly: You can freeze slices wrapped snugly in parchment and foil, then pop them in a freezer bag. Just thaw overnight in the fridge for a cozy treat on a busy weeknight.
- Reheating Magic: Warm a slice in the microwave or oven until just soft and fragrant, bringing those caramelized edges and tart berries back to life.
- Leftover Love: Try crumbling chilled cake into yogurt or atop vanilla ice cream for a dessert that feels brand new. Don’t let a single crumb go to waste this cake is too good for that!
How to Serve This
- Warm and Cozy: Serve slices of Cranberry Upside Down Cake while still warm from the oven, topped with a cloud of whipped cream or a big scoop of vanilla ice cream. The melting creaminess against the tart, sticky cranberry topping is pure magic.
- Coffee Break Pairing: This cake shines beside a mug of hot coffee or a chai latte. It’s perfect for slow, wintry mornings or a mid-afternoon treat shared with friends.
- Dessert Table Star: Make your holiday or party dessert table extra inviting bright cranberries look so festive nestled among classics like Strawberry Shortcake Cake with Whipped Cream or fudgey Mint Chocolate Brownies.
- Dress It Up: For gatherings, garnish with fresh orange zest or a handful of sugared cranberries on top. Serve on a pretty cake stand and let everyone help themselves to seconds it’s that kind of cake.
- Late-Night Treat: Sneak a leftover slice and eat it cold right from the fridge. Sometimes, the simplest pleasures are the sweetest.
Cranberry Upside Down Cake
This Cranberry Upside Down Cake features a juicy cranberry topping that melds perfectly with a tender, buttery crumb. Each slice is a festive balance of sweet and tart, making it an easy showstopper for winter gatherings or a cozy family treat.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan, melt butter and brown sugar over medium heat; add cranberries and cook until they pop slightly.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, cream granulated sugar and butter until fluffy. Add eggs one by one.
- Gradually mix dry ingredients into the wet mixture along with milk and vanilla until smooth.
- Pour batter over cranberry topping in the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before flipping onto a plate.
Nutrition
Notes
For delightful variations, try swapping in other berries, using orange zest, or adding spices like cinnamon. Ensure you grease the pan thoroughly, use room-temperature eggs for best batter texture, and let the cake cool before flipping. Leftovers keep well refrigerated or frozen, and taste amazing warmed up with ice cream or whipped cream.
Tried this recipe?
Let us know how it was!Can I use frozen cranberries instead of fresh in upside down cake?
Absolutely! You can use frozen cranberries straight from the freezer no need to thaw. They’ll burst and bake up just as beautifully, giving you that tart, jewel-like topping. It’s a cozy way to bake through winter even when fresh cranberries are out of season.
How do I keep my cranberry upside down cake from sticking to the pan?
Give your cake pan a hearty greasing with butter or nonstick spray, making sure to get into every nook and cranny. Lining the bottom with parchment also makes for an easy, drama-free flip. You’ll get that magical moment of glossy cranberries sliding out in one glorious piece.
Can I make cranberry upside down cake ahead of time?
Yes, you can bake the cake the day before your gathering! Let it cool, then cover tightly and chill. When ready to serve, gently rewarm slices for the best, melty caramelized edges. It’s lovely to have dessert made ahead, leaving more time for cozy moments.
What’s the best way to serve cranberry upside down cake?
I love serving this cake slightly warm with billowy whipped cream or a scoop of vanilla ice cream. The contrast of cool cream against the gooey berries feels like a celebration. A sprinkle of orange zest or a handful of sugared cranberries makes it extra special for guests.
