Easy Cranberry Upside Down Cake Recipe

Easy Cranberry Upside Down Cake Recipe is made with fresh cranberries and warm cinnamon. This is a festive and beautiful cake. Just perfect for the holidays!

If you like cranberries then you will also love my cranberry coffee cake and my cranberry apple cake.

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This cranberry upside-down cake was a total hit last year, and I'm so glad I brought it back again. I tweaked the recipe a bit and ended up with a version that disappeared in my house almost instantly this weekend.

The magic comes from the balance of flavors: the rich brown sugar melts into a caramelized layer, and the tart cranberries cut through with the perfect brightness. If you're searching for an easy, festive dessert for Thanksgiving, this cranberry upside-down coffee cake delivers every time.

As the cake bakes, the cranberries soften into a glossy topping thanks to the brown sugar and butter (or margarine if you're keeping things dairy-free). It's become a yearly tradition for us as soon as fresh cranberries show up at the market. This is the kind of dessert that instantly feels like the holidays.

When I think of Thanksgiving desserts, my mind always goes straight to cranberries. Sure, turkey and pies get their moment, but I've always had a soft spot for anything cranberry, especially when it involves caramelized fruit on top of a warm, tender cake. And yes, I think about the stuffing a lot too.

Earlier this year, I shared my upside-down dulce de leche apple cake, and then a banana version with dulce de leche, plus an upside-down plum and mango cake.

There's something so fun about flipping a pan and revealing that beautiful layer of fruit baked into a golden, fluffy cake. For this version, I love the tart pop of the cranberries and their vibrant ruby color. It's one of those desserts that looks stunning without any effort and tastes even better than it looks.

Why you'll love cranberry upside-down cake:

1. Perfect for the holiday season: A beautiful cake to make for Thanksgiving or Christmas holidays, as it is packed with seasonal flavors and ingredients.
2. Beautiful presentation: The vibrant red color of the cranberries against the golden brown cake this cake not only stunning but also delicious.
3. Versatile dessert: This cake can be served warm or at room temperature, and it is great for breakfast or as a snack with tea or coffee.
4. Great way to use up extra cranberries: Every holiday time of the year I always find myself with extra fresh cranberries. This is the perfect cake to make with some of those cranberries you may have in your fridge!
5. Fun twist on traditional upside-down cakes: Pineapple upside down cake may be a classic, but this cranberry version adds a delicious twist with sweet and tart flavors.

Ingredients

(Full printable recipe is found below)

Ingredients:

• Unsalted butter: used to create the base of the glaze and add moisture to the cake.
• Light brown sugar: combined with the butter to create a sweet and caramel-like glaze for the bottom of the cake.
• Fresh or frozen cranberries: the star ingredient, providing a tart and juicy burst of flavor to the cake.

Dry Ingredients:

• All-purpose flour: creates the structure and texture of the cake.
• Baking powder: helps the cake rise and creates a light and fluffy texture.
• Baking soda: also contributes to the rising of the cake.
• Sea salt: enhances the flavors in the cake and balances out the sweetness.

Wet Ingredients:

• Eggs: helps bind the cake together and adds moisture.
• Vanilla extract: gives a subtle flavor to the cake and complements the tartness of the cranberries.
• Sour cream: adds moisture and tanginess to the cake.
• Unsalted butter: combined with sugar to create a rich and moist base for the cake.

Extras:

• Powdered sugar (optional): sprinkled on top of the finished cake for added sweetness and decoration.

How to make upside down cranberry cake:

• Step 1: Prep your cake pan.
• Step 2: In a small saucepan on low heat, melt the butter and the brown sugar.
• Step 3: Add the melted butter/sugar mixture to the bottom to the cake pan.
• Step 4: Arrange cranberries over this mixture.
• Step 5: Stir together flour, baking powder, and salt.
• Step 6: Beat eggs and sugar until fluffy. Mix in oil and vanilla extract.
• Step 7: Add ½ of flour to the mixing bowl and combine.
• Step 8: Stir in the sour cream and add in the rest of the flour mixture.
• Step 9: Spread the cake batter evenly over the cranberries.
• Step 10: Bake the cake for 45-50 minutes.
• Step 11: Allow to cool for 10 minutes then loosen from the cake pan.
• Step 12: Invert the cake onto a plate and serve and enjoy!

Expert tips

1. Be sure to use room-temperature eggs. That makes sure that air gets mixed into the batter, which makes for a lighter cake.
2. The flour, baking powder and salt need to be whisked together in a separate bowl before adding into the cake batter. Combining the dry ingredients makes sure they distribute evenly throughout the cake batter.
3. Take care to not overmix the cake batter. When you add in the sour cream and flour mixture, it just needs to be stirred in until combined. That will keep the cake soft and fluffy.
4. No mixer, no problem! The whole batter could be put together by hand. Beat the eggs and sugar until they're light and fluffy...it will take a little bit of arm power, but it could all be done by hand!
5. Add a teaspoon of orange zest to the cake batter for a fresh citrus burst of flavor.
6. If using frozen cranberries, they need to thaw and be drained before adding to the cake batter.

Variations

• To give a taste of autumn to this cranberry upside down cake, try adding a teaspoon of cinnamon or pumpkin pie spice to the flour mixture.
• If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or even buttermilk for a tangy twist. Both options will still give the cake that moist and tender texture.
• For a gluten-free version, you can use a gluten-free flour blend in place of the all-purpose flour. Just make sure to check the label and ensure that it contains xanthan gum for proper binding.
• If you don't have any cranberries are not your thing, you could substitute them sliced apples or pears.
• For a boozy twist, you could add a tablespoon of orange liqueur or brandy to the cake batter.
• To make this cake vegan-friendly, you can use your favorite non-dairy sour cream and make flax seed eggs in place of the eggs. Use vegan butter substitute instead of regular butter.
• Before serving the cake, drizzle some melted white chocolate on top. The white drizzle with the red cranberries would be very beautiful and festive, making it a perfect Christmas cake.
• To make it a little nutty, add in some chopped pecans or walnuts to the cranberry mixture before pouring it into the pan.
• Have some extra fresh cranberries on hand to garnish the cake!

What to serve with fresh cranberry cake?

• Whipped cream (homemade or store-bought)
• Vanilla ice cream
• Fresh berries
• A drizzle of caramel or chocolate sauce
• A dusting of powdered sugar
• Chopped nuts
• Hot cup of coffee or tea for a cozy dessert experience.

Some other delicious cakes to try:

• Vegan Pineapple Upside-Down Cake
• Orange Crunch Cake
• Sourdough Discard Apple Cake
• Gluten-Free Peach and Blackberry Cake

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5 from 5 vote

Easy Cranberry Upside Down Cake Recipe

Easy Cranberry Upside Down Cake Recipe is made with fresh cranberries and warm cinnamon. This is a festive and beautiful cake. The cake is really soft from the sour cream, and the cranberries caramelize from the butter and brown sugar…it is delicious! Just perfect for the holidays!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: cake, cranberries, upside-down cake

Servings: 9 slices

Calories: 398kcal

Author: Lora

Ingredients

• 4 tablespoons unsalted butter
• ¾ cup light brown sugar firmly packed
• 2 large eggs
• 1 ¼ cups cake flour
• 2 cups of cranberries fresh or thawed frozen
• 1 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup canola oil
• ¼ cinnamon
• ½ cup sour cream

Instructions

• Preheat oven to 350 degrees. Butter a 9-inch round cake pan or a 9 inch x 9 inch square cake pan (You could line the bottom of the pan with parchment paper and butter the paper or you could butter it and spray around the sides with a baking spray).
• In a small saucepan on low heat, melt the butter and the brown sugar. Stir the butter and brown sugar until it is smooth. Add the glaze to the prepared pan and turn it around to cover the entire bottom of pan evenly. Because of the light brown sugar, it will be thick. Make sure you don't get it too thick when you are melting the butter. Arrange the cranberries evenly over the pan.
• Add the flour, baking powder and salt to a medium sized bowl and whisk together the ingredients.
• In a large bowl, using an electric mixer on medium speed, beat the and eggs and the granulated sugar until fluffy (about 2-3 minutes). Lower the speed, and mix in the oil and vanilla until combined.
• Add ½ of the flour mixture to the mixing bowl and combine. Make sure you scrape around the sides of the bowl.
• Mix in the sour cream until combined. Mix in the rest of the flour mixture.
• Carefully spoon the batter over the cranberries and spread evenly with a rubber spatula. Bake for about 45-50 minutes until a toothpick inserted in the center comes our clean. Let the pan cool for about ten minutes and then run a knife around the edge of the pan.
• Carefully invert a plate on the pan and then turn over both the plate and the pan. That is the trickiest part of the whole recipe. Some cranberries make stick to your pan. You can place them right back where they came from on the cake.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Expert tips to make cranberry upside down coffee cake:

1. Be sure to use room-temperature eggs. That makes sure that air gets mixed into the batter, which makes for a lighter cake.
2. The flour, baking powder and salt need to be whisked together in a separate bowl before adding into the cake batter. Combining the dry ingredients makes sure they distribute evenly throughout the cake batter.
3. Take care to not overmix the cake batter. When you add in the sour cream and flour mixture, it just needs to be stirred in until combined. That will keep the cake soft and fluffy.
4. No mixer, no problem! The whole batter could be put together by hand. Beat the eggs and sugar until they're light and fluffy...it will take a little bit of arm power, but it could all be done by hand!
5. Add a teaspoon of orange zest to the cake batter for a fresh citrus burst of flavor.
6. If using frozen cranberries, they need to thaw and be drained before adding to the cake batter.

Nutrition

Calories: 398kcal | Carbohydrates: 54g | Protein: 2g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 40g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 0.4mg

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