Cranberry Upside Down Cake
User Reviews
4.9
21 reviews
Excellent
Cranberry Upside Down Cake
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The Grand Marnier (an orange liqueur) gives the cake a pleasant kick that plays beautifully with cranberry. Making this tender, buttery cake provides a perfect excuse to share a slice over the backyard fence, maybe with someone who’s short on their own cranberry source.
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Ingredients
- 2 ticks (8 oz) unsalted butter at room temperature, divided, plus more for the pan
- 1 1/2 cups granulated sugar divided
- 4 tablespoons Grand Marnier divided
- kosher salt
- 4 cups fresh or frozen cranberries thawed if frozen and patted very dry
- 1 1/2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup buttermilk at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) springform pan, then line the bottom and sides with buttered parchment paper. Line a rimmed baking sheet with foil. (Don’t be tempted to skip this step. There is a good chance that some sticky red liquid is going to leak out during baking.)
- In a small saucepan over low heat, combine 1/4 cup (2 oz | 57 g) of the butter, 1/2 cup of the sugar (100 g), 2 tablespoons of the Grand Marnier (30 ml), and a pinch of salt and cook, stirring with a wooden spoon, just until melted, about 2 minutes.
- Pour the mixture into the prepared pan, then scatter the cranberries over the top.
- In a stand mixer fitted with the paddle attachment, beat the remaining 3/4 cup (6 oz |170 g) butter on medium-high speed until creamy and smooth, about 2 minutes.
- Turn the mixer speed to low, add the remaining 1 cup sugar (200 g) and the vanilla, and mix until incorporated, about 1 minute.
- Then turn the speed to medium-high and mix until light and fluffy, about 5 minutes more. Scrape the bowl often for even incorporation.
- Reduce the speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
- In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
- In a liquid measuring cup, stir together the buttermilk and remaining 2 tablespoons Grand Marnier (30 ml).
- Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add one-half of the buttermilk mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.
- Scrape the batter into the springform pan, covering the cranberries, then smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Set the pan on the prepared baking sheet.
- Bake until the cake is golden and a tester comes out clean, 55 to 65 minutes.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and undo the side of the springform. Invert onto a serving plate, allowing the base to drop with the cake, gently peel off the base and parchment. Serve the cake slightly warm.
Notes
- Rhubarb Upside Down Cake variation--Replace the cranberries with 4 cups coarsely chopped fresh or frozen rhubarb, swap the Grand Marnier for crème de cassis, and proceed as directed.
- Change your pan size--This can be made in an 8-inch springform pan, or in a 10-inch pan. If using a 10-inch springform, increase all ingredients by 1 1/2.
- Bump up the citrus flavor--Stir 2 teaspoons of orange or lemon zest into the cake batter before baking.
Nutrition Information
Show Details
Serving
1serving
Calories
699kcal
(35%)
Carbohydrates
91g
(30%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
53mg
(2%)
Fiber
4g
(16%)
Sugar
57g
(114%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 699kcal | 35% |
| Carbohydrates | 91g | 30% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 53mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 57g | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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