A perfect winter treat, this cake with caramel cranberry topping will be your new favorite.
It’s a fun idea visually, in my mind, which is where it will likely stay.
(How many cranberries does it take to fill a bathtub?)
Elise Bauer
Why an Upside-Down Cranberry Cake?
Upside-down cakes are somewhat of an obsession around here.
To freeze, wrap in plastic wrap first, then in foil to avoid freezer burn.
Elise Bauer
Cranberry upside-down cake will keep for up to 3 months in the freezer.
To thaw the cake simply leave out on your counter at room temperature overnight.
Higher is better to hold all the batter.
Elise Bauer
A 9 x 9-inch square pan also works.
One reader used a spring form pan with an oven bag as a liner to avoid leakage.
Worked like a charm!
Elise Bauer
Another reader used a Dutch oven for this and it worked great.
This recipe can also be made in cupcake tins filled 2/3 full.
Just be sure to decrease the cooking time, checking at 30 to 35 minutes.
Elise Bauer
The batter should be gloppy, not runny.
So, add a little more flour to get to gloppy if your batter is too thin.
In a small saucepan, place the 4 tablespoons of butter and the 3/4 cup of packed brown sugar.
Elise Bauer
On medium high heat, stir the sugar as the butter melts.
Pour the brown sugar butter mixture into the prepared cake pan.
Spread the cranberries on top of the sugar butter mixture.
Elise Bauer
In a separate bowl, use an electric mixer to beat the butter until light.
Add the sugar and beat together the sugar and butter until fluffy.
Add the eggs one at a time, beating after each addition.
Elise Bauer
Stir in the orange zest.
Mix a third of the dry ingredients into the mixture.
Beat in half of the sour cream.
Elise Bauer
Mix in another third of the dry ingredients.
Mix in the remaining sour cream.
Beat in the remaining dry ingredients, and then the milk.
Elise Bauer
Pour batter over the cranberries in the cake pan, and smooth the surface.
Place in the preheated oven and lower the heat from 350F to 325F.
Bake until a tester comes out with just a few moist crumbs.
Elise Bauer
When pressing down on the cake, the surface should bounce back, about 55 to 60 minutes.
Simple Tip!
For some readers, the baking times are closer to 70 to 90 minutes.
Elise Bauer
In any case, watch your cake carefully, and when in doubt, bake it a little longer.
Cool cake in the pan on a rack for 10 minutes.
Then, turn the cake out onto a platter.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
