Upside Down Cranberry Cake
User Reviews
4.9
24 reviews
Excellent
Upside Down Cranberry Cake
Report
Upside Down Cranberry Cake is the ultimate fall and winter dessert! This twist on a classic upside down cake features a fluffy, tangy cake and a perfectly balanced homemade cranberry topping. Whether you need a cake for Thanksgiving, Christmas or any gathering this season, this festive cake is great for sharing!
Share:
Ingredients
Cranberry Topping
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 3 cups whole cranberries fresh or frozen (thawed)
- 2 tablespoons seedless red raspberry jam
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 2 large eggs separated
- ½ cup heavy whipping cream plus more to make whipped cream for a topping
- ¼ teaspoon cream of tarter
Instructions
- Adjust the oven rack to the middle position. Preheat oven to350°F. Grease and flour a 9” round cake pan. Line the bottom with a 9”parchment paper round and then spray with nonstick cooking spray. Set aside.
- Make the Cranberry Topping
- In a medium-sized saucepan, melt the butter.
- Add the sugar, cranberries and jam. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes.
- When softened, pour the cranberries and juice into a fine mesh strainer over a bowl or a large liquid measuring cup. Strain the cranberries from the juice.
- When strained, arrange the cranberries into the bottom of the prepared cake pan in a single layer.
- Return ½ cup of the cranberry juice to the saucepan, and discard the rest. (Julie only had ½ cup of juice. I had ¾ cup of juice.)
- Cook until thickened, approximately 5 minutes.
- Once thickened, drizzle the sauce over the cranberries.
- Refrigerate while you prepare the cake.
- Make the Cake
- In a medium-sized bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy.
- Add vanilla and then egg yolks one at a time. Mix until well combined. Scrape down the sides of the bowl with a rubber spatula.
- Alternate adding the flour mixture and the heavy cream, beating on low speed just until combined. Scrape down the sides of the bowl with the rubber spatula again.
- In a small mixing bowl, add the egg whites and cream of tarter. Beat with a hand mixer until stiff peaks form.
- Gently fold the egg whites into cake batter using the rubber spatula.
- When the cake batter is combined, spoon it over the prepared cranberries. Smooth out the top evenly with an offset spatula or a butter knife.
- Bake 40 to 50 minutes until top is browned and center springs back. (Mine was closer to 50 minutes, but every oven is different, so please keep an eye on yours.)
- Cool on a wire rack for 10 minutes.
- Run a paring knife around the edge of the pan to loosen the cake from the pan.
- Invert the cake onto a serving plate. Remove the parchment paper carefully, and replace any cranberries that fall.
- Allow to cool completely before serving with whipped cream!
Notes
- Julie adapted this recipe from HyVee Seasons Holiday 2011 issue.
Nutrition Information
Show Details
Serving
1g
Calories
486kcal
(24%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
8g
Cholesterol
109mg
(36%)
Sodium
154mg
(6%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 486kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 109mg | 36% |
| Sodium | 154mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
