Cranberry Orange Upside-Down Cake
A tender orange-scented butter cake topped with glossy ruby cranberries and caramelized brown sugar.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 115 minutes
- Yield: 10 slices
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter, melted, for the topping
- 1/2 cup packed light brown sugar
- 1 teaspoon finely grated orange zest, for the topping
- 12 ounces fresh or frozen cranberries
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup fresh orange juice
Instructions
- Prepare the pan: Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Pour in the melted butter; sprinkle evenly with brown sugar and 1 teaspoon zest. Arrange the cranberries in an even layer.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar: Beat the softened butter, granulated sugar, and 1 tablespoon zest for 3 to 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Finish the batter: Mix in the dry ingredients in three additions, alternating with the sour cream and orange juice. Stop when no dry streaks remain.
- Bake: Spread the batter gently over the cranberries. Bake 42 to 48 minutes until the center springs back and a tester has a few moist crumbs. Tent loosely if browning early.
- Invert: Cool in the pan exactly 15 minutes. Run a thin knife around the edge, cover with a serving plate, and invert. Wait 1 minute before lifting the pan. Cool at least 30 minutes more before slicing.
Notes
Use frozen cranberries without thawing and allow extra baking time if needed. Store covered at room temperature for 1 day or refrigerated for up to 4 days. Contains milk, wheat, and egg. Images are AI-generated illustrations; recipe not kitchen-tested.