Fresh Cranberry Upside Down Cake

This cake is so good, I have made it twice in a week.   I love fresh cranberries and this cake really showcases them. The cake is very moist with excellent texture and classic vanilla flavor. With each bite, your taste buds discover the cinnamon-spiced  tart cranberry layer first followed by the creamy cake base. Bliss.    The original recipe was from Martha Stewart but I discovered it on the talented food stylist, Teresa Blackburn’s blog,  Food on Fifth.  The cake is simplicity itself and bakes in about a half hour.  Add to that the powerhouse antioxidant benefits of cranberries, and you’ve got a winner! Be prepared to be wowed!  The cake travels well for a potluck and can easily be doubled for a crowd.  Add 15 minutes to the baking time if doubling the recipe.

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Fresh Cranberry Upside Down Cake

1 stick unsalted butter, extra to grease cake pan

1/2 c white sugar mixed with 1 teaspoon of ground cinnamon

2 cups  whole cranberries( can use frozen, thawed)

1/2 c brown sugar

1 large egg

1 t vanilla extract

1 1/2 c unbleached flour

1 1/2 t baking powder

1/4 t salt

1/2 c buttermilk

Preaheat oven to 350F.  Butter generously the sides and bottom of an 8″ cake pan.  Spread the cranberries across the bottom and sprinkle with the cinnamon sugar, tapping the pan to evenly distribute the sugar. In a medium bowl, cream the butter and brown sugar.  Beat in the egg then add the vanilla.  Mix the flour and baking powder together.  Alternate adding the flour with the buttermilk to the creamed butter and egg mixture until the batter is fluffy and smooth.  Do not overheat.  Pour over the cranberries and bake in the center of the oven for 30-35 minutes until a test toothpick comes out clean.  Cool in the pan for 15 minutes on a rack.  Run a knife around the edges then invert over your serving dish.  If the cake does not separate immediately, just be patient and let gravity do its thing:  it will gently slide out of the pan.  Sprinkle with sliced almonds or powdered sugar if desired.  Serve warm with vanilla ice cream.

The prepared pan with the cranberries.

The prepared pan with the cranberries.

The cinnamon sugar added to the cranberries.

The cinnamon sugar added to the cranberries.

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The batter added.

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13 thoughts on “Fresh Cranberry Upside Down Cake

  1. Delicious. Made very similar cake with recipe from Sigrid. She added walnuts on top of the cranberries which makes delicious crunchy layer. May make this as new version of my 3 kings day cake…should hide the bean well! Happy New year! Jacqueline

  2. One of my friends makes a similar one, it’s delicious! What a great cake to celebrate Epiphany 🙂 But before that I would like to wish you all the best for the New Year!

    • And to you Ginger! A friend told me she made a similar cake from a German friend’s recipe….Are cranberries readily available in the UK and Germany? I’m looking forward to many great recipes from you in 2016!🍾🎉

      Johanne Lamarche

      >

      • As far as I know it’s a British recipe, either Mary Berry or Nigella Lawson’s. But cranberries are available over Christmas, mainly, in the UK, probably to serve in a cranberry sauce. I can’t speak for Germany as I haven’t really been food shopping there at Christmastime!
        Looking forward to many, many new posts from my favourite French gardener!

  3. Thanks so much for the shout-out Johanne! I am so happy your versions have turned out well and that you like this simple cake with cranberries. Love the addition of ice cream…I will try that next!

  4. Hi Johanne….I am going to make this lovely looking cake for dinner gathering tomorrow night with your sister, her hubby and another couple. I note that you say add one egg at a time and there is only 1 egg called for in the recipe. Can you clarify??? Thanks for much for any insight you can provide.

  5. Hi Sharon. Happy New Year! I doubled the recipe both times I made the cake so I wrote it out like I made it. But it is 1 egg only. Thanks for catching this mistake in the instructions. The ingredients are correct. Let me know how you like the cake. I know Michelle will love it. I am in Florida and will be seeing my niece Vanessa and her family on Monday❤️ Are you coming down this year?

    • Happy New Year to you as well. Oh that makes perfect sense. I really appreciate the quick reply. Michelle mentioned you were in Florida. Hope you are enjoying the sunshine! Yes we will head down for March and April to Sarasota. Even though the winter here has not been too harsh we still crave the steady sun, warmth and just getting away on our own. I will let you know how the cake turns out….I am expecting rave reviews and I will make sure that they know the source.

  6. Pingback: Christmas Brunch Among the Wrappings | French Gardener Dishes

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