Save to Pinterest This moist and tender cake is layered with a vibrant cranberry topping that bursts with tangy flavor. The cranberry mixture is lightly cooked with sugar and orange juice to create a perfect balance of sweetness and citrus notes. The cake batter is soft and rich, made with butter, eggs, and vanilla, baked until golden. Ideal for holidays or gatherings, this dessert offers a refreshing fruity finish that complements the tender crumb. Serve warm or at room temperature, optionally with whipped cream or ice cream for added indulgence.
I was flipping through an old magazine at my sister's house when I saw a photo of an upside-down cranberry cake. The glossy red topping caught my eye, and I tore out the page without asking. That weekend, I tried it in my own kitchen, and the tart-sweet smell of bubbling cranberries filled the air before the cake even went into the oven.
The first time I made this for Thanksgiving, I was nervous about the flip. I held my breath as I inverted the pan onto a platter, and when I lifted it, the cranberries glistened like stained glass. My aunt took one bite and asked if I'd been hiding this recipe from her on purpose.
Ingredients
- Fresh or frozen cranberries: Frozen ones work just as well, no need to thaw, and they burst beautifully as they cook down with the sugar.
- Granulated sugar (for topping): This amount is just right to balance the cranberries' natural tartness without making it cloying.
- Orange juice and zest: The citrus brightens everything and makes the cranberries taste more alive, not just sweet.
- All-purpose flour: Standard everyday flour gives the cake structure without any fuss.
- Baking powder: Make sure yours is fresh, a tired can means a flat cake.
- Unsalted butter: Softened to room temperature so it creams properly with the sugar and creates that fluffy base.
- Eggs: Let them sit out for 20 minutes before you start, cold eggs can seize up your batter.
- Vanilla extract: A teaspoon is enough to add warmth without competing with the fruit.
- Milk: Also at room temperature, this keeps the batter smooth and tender.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 350°F and grease an 8-inch round pan, then line the bottom with parchment. This step saves you from heartbreak later when the cake sticks.
- Simmer the Cranberry Topping:
- Combine cranberries, sugar, orange juice, water, and zest in a saucepan over medium heat. Stir now and then until the berries pop and the liquid thickens, about 5 to 7 minutes, then spread it evenly in the pan.
- Mix the Dry Ingredients:
- Whisk together flour, baking powder, and salt in a bowl. Set it aside and resist the urge to skip this step, it matters.
- Cream Butter and Sugar:
- Beat the softened butter and sugar together until the mixture looks pale and fluffy, like whipped clouds. Add the eggs one at a time, then stir in the vanilla.
- Combine Wet and Dry:
- Alternate adding the flour mixture and milk in three additions, starting and ending with flour. Mix just until you don't see streaks, overmixing makes the cake tough.
- Layer and Bake:
- Spoon the batter gently over the cranberries and smooth the top with a spatula. Bake for 35 to 40 minutes, until a toothpick comes out clean.
- Cool and Flip:
- Let the cake rest in the pan for 15 minutes, then run a knife around the edge. Invert it onto a plate and peel off the parchment slowly.
Save to Pinterest My neighbor once brought over a pint of vanilla ice cream while the cake was still warm. We sat at the kitchen table with forks and one plate between us, letting the cold cream melt into the cranberries. It became our unspoken tradition every December.
Flavor Variations
A pinch of cinnamon stirred into the cranberry topping gives it a cozy, spiced edge that works beautifully around the holidays. You can also swap the orange zest for lemon if you want a sharper, brighter citrus note that cuts through the sweetness in a different way.
Serving Suggestions
This cake is perfect warm or at room temperature, and it loves a dollop of whipped cream or a scoop of vanilla ice cream on the side. I've served it for brunch, dessert, and once even as a mid-afternoon snack with tea, and it never feels out of place.
Storage and Make-Ahead Tips
The cake keeps well covered at room temperature for up to three days, and the cranberry topping actually deepens in flavor as it sits. You can make the cranberry layer a day ahead and refrigerate it, then bring it to room temperature before spreading it in the pan and adding the batter.
- Wrap leftovers tightly in plastic wrap to keep the cake moist.
- You can freeze individual slices for up to a month, just thaw them on the counter.
- Reheat slices gently in the microwave for 15 seconds to bring back that just-baked feel.
Save to Pinterest This cake has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it finds a spot in your kitchen too.
