Description
Cranberry Upside Down Cake is a moist, buttery vanilla cake topped with caramelized cranberries, creating a perfect balance of sweet and tart for the holidays.
Ingredients
4 tablespoons unsalted butter
3/4 cup brown sugar
2 cups fresh cranberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch pan.
2. Melt butter and brown sugar in saucepan; pour into pan and top with cranberries.
3. Whisk flour, baking powder, baking soda, and salt in a bowl.
4. Beat butter and sugar until fluffy; add eggs and vanilla.
5. Combine dry mixture alternately with sour cream and milk.
6. Spread batter over cranberries and bake for 40–45 minutes.
7. Cool for 15 minutes, invert, and serve warm.
Notes
Line the pan with parchment to prevent sticking.
Best served warm with whipped cream or ice cream.
Store covered up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg