Cranberry Upside-Down Cake

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Whip up a Cranberry Upside-Down Cake, the ideal easy-to-make winter treat that brings the best of the season into one delightful dish.

Cranberry Upside Down Cake close up image.

This cake uses fresh or frozen cranberries to blend tart and sweet flavors perfectly. It also uses buttermilk, for a tender and delicious crumb. It's sure to be a hit at your holiday meal.

Bring your loved ones together and enjoy the comfort and happiness this cozy recipe adds to any occasion.

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Why I Like This Recipe
A few words about cranberries
This Recipe Uses Buttermilk
Ingredients needed
Buttermilk Substitutes
Expert tip
How to make cranberry upside-down cake:
Tools I Used
Storage instructions
Recipe Faqs:
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Why I Like This Recipe

Perfect for the holidays: This cake is a great choice for the holiday season, and fits right in at both Thanksgiving and Christmas dinners. Its bright red cranberries add a cheerful splash of color that feels festive and welcoming.
Simple but satisfying: This dessert may look simple, but it's big on flavor, and holds its own against more elaborate desserts.

A few words about cranberries

Cranberries are the so-called "superfood." They are packed with antioxidants and nutritious value. Native to North America, cranberries are a staple of Thanksgiving dinner and the holiday season.

If you live in the US, dried cranberries are widely available in stores all year round, while fresh ones are mainly available in the fall around Thanksgiving.

For this reason, I tend to buy and freeze cranberries for later use. There is nothing better than making recipes with this fantastic little fruit that can last in the freezer for up to a year.

This Recipe Uses Buttermilk

This recipe differs from other cranberry upside down cake recipes out there because it uses buttermilk instead of regular milk. If you like baking, you already know that buttermilk makes baked goods moist and delicious, so this is what we will use today.

Cranberry Upside Down Cake slice on a black plate.

Ingredients needed

Cranberry Mixture:

Unsalted butter: You need melted butter. Unsalted butter is the standard for baking unless the recipe asks for salted butter. You don't need a salty cake; some brands are overly salted.
Brown sugar: Use light brown sugar. Pack it inside the cup when you measure it. If you do not have it, use dark brown sugar instead.
Fresh or frozen cranberries: Both are perfect for the recipe. Use what you have available. I sometimes freeze cranberries when they are in season to bake with them later in the year.

Cake Batter:

Unsalted butter: This butter needs to be at room temperature (if you are in a hurry, place the butter in the microwave and warm it up in 10-second increments until soft but not melted)
Granulated sugar
Eggs: Use large eggs.
Vanilla extract
All-purpose flour: Do not use self-rising flour, as we already have baking powder in the recipe. Baking powder, salt, spices: I used cinnamon powder, allspice
Buttermilk

Buttermilk Substitutes

Milk and lemon juice or vinegar– Mix 6 fl oz whole milk with 1 tablespoon lemon juice or white vinegar and let it stand for 5-10 minutes until it is slightly curdled. It will look disgusting, but congratulations, you are now the proud owner of some sour milk, which you can use in any recipe that calls for sour milk or buttermilk.
Natural yogurt– Make up a 3:1 mixture of yogurt and water.
Sour cream– make up a 3:1 mixture of sour cream and water.
Kefir– thin the kefir with water or milk until it has the consistency of buttermilk.
Buttermilk powder- follow the instructions on the package.

Expert tip

Before you begin, it is always a good idea to read the whole recipe to know what to expect and avoid any surprises while cooking.

Also, make sure to gather and measure all your ingredients ahead of time. This way, you can enjoy cooking without the hassle of discovering you're missing something important halfway through.

Cranberry Upside Down Cake on white and brown plate with knife.

How to make cranberry upside-down cake:

Step 1. Preheat the oven: You will thank me later for this one. The oven needs to be prepared when you are ready to put the cake inside.

Cold oven= Unsuccessful cake

I am a fan of parchment paper, especially for cakes like this one. The first time I made the cake, the cranberries and part of the cake got stuck to the pan, and I was super disappointed. However, I think it is pretty normal. With all the amount of sugar and butter on the bottom of the pan, it is impossible not to have parts of the cake sticking to the bottom.

As much as I wanted the cake to be perfect so you can enjoy beautiful pictures of the dish, I had to admit that imperfections need to be embraced.

Line a 9-inch cake pan with parchment paper.

Step 2. Cranberry mixture: Pour the melted butter into the bottom of a 9-inch cake pan. Mix the brown sugar with cranberries and arrange them in a single layer over the butter. Set aside.

Step 3. Make the cake batter: Beat the sugar with butter and add eggs and vanilla to the mixture. In a separate bowl, get your dry ingredients together. Now, it's time to merge the wet and dry ingredients.

Do this bit by bit, adding some of the dry mix to your butter mixture, then a splash of buttermilk, and repeat until everything is in one bowl and mixed well.

Step 4. Bake: Carefully pour the batter over the cranberries, spreading it out evenly. Pop it into your preheated oven and bake it. You'll know it's ready when you can stick a toothpick in the middle, and it comes out clean.

After baking, let your cake cool down a bit, then it's time for the big reveal! Turn it over onto a serving plate.

It is a pretty easy recipe, right? Serve it with dollops of whipped cream and a Turkish coffee if you want to be really fancy.

Tools I Used

Parchment paper rounds: Perfect for lining the pan, so the cake comes out easily.
Cake pans: I love those- easy to clean and use.
Hand mixer: a lifesaver in the kitchen
For more tools and fun stuff, check out my Amazon store. (Affiliate links)

Storage instructions

After you've enjoyed your freshly baked Cranberry Upside-Down Cake, any leftovers should be stored properly to maintain its freshness. Wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 5-7 days.

If you prefer to enjoy your cake warm, you can reheat individual slices in the microwave for 10-15 seconds before serving.

Slice of Cranberry Upside Down Cake on black plate with fork.

Recipe Faqs:

Can I use frozen cranberries instead of fresh ones?

Absolutely! You can use either fresh or frozen cranberries for this recipe. If you opt for frozen, there's no need to thaw them; just use them straight from the freezer.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just keep in mind that the texture might slightly change depending on the blend you use.

Can I freeze this cake?

This cake freezes well. Once it is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, allow it to thaw in the refrigerator overnight, then bring it to room temperature or warm it slightly in the oven before serving.