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Old Fashioned Cranberry Upside Down Cake

Cranberry upside down cake bakes over a bubbling brown sugar and butter topping for a tender, golden cake with tart cranberries in every slice. Invert it after cooling briefly to reveal the glossy cranberry layer.
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Prep Time 20 minutes
Cook Time 52 minutes
Cooling 10 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 cooking spray nonstick, for the pan
  • 0.25 cup unsalted butter for the topping
  • 0.75 cup light brown sugar packed
  • 12 oz cranberries fresh or frozen
For the cake
  • 0.5 cup unsalted butter softened, for the cake
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk

Equipment

  • 1 9-inch round cake pan, at least 2 inches deep
  • 1 electric mixer

Method
 

Make the cranberry topping
  1. Preheat the oven to 350°F.
  2. Coat the bottom and sides of a 9-inch round cake pan that is at least 2 inches deep with nonstick cooking spray.
  3. Melt 1/4 cup of the butter in a small saucepan over medium heat.
  4. Stir in the brown sugar and cook, stirring, until smooth and bubbling, 1 to 2 minutes.
  5. Pour the brown sugar mixture into the prepared pan and spread it evenly over the bottom.
  6. Arrange the cranberries in an even layer.
Make the cake
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the remaining 1/2 cup butter and the granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla.
  5. Add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour, mixing on low speed just until combined.
Assemble and bake
  1. Spread the batter evenly over the cranberries.
  2. Bake at 350°F until the cake is golden and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, 45 to 55 minutes.
  3. Cool the cake in the pan for 10 minutes.
  4. Run a thin knife around the edge.
  5. Invert the cake onto a serving plate and carefully lift off the pan.

Notes

For a clean release, run the knife around the edge and invert the cake after its 10-minute cooling time. Refrigerate leftovers for up to 4 days; the cake can be frozen. For a dairy-free variation, use plant-based butter and milk.