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This easy and delicious cranberry upside-down cake will add a festive touch to any holiday table.
Heat oven to 350°F.
Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.
Combine flour, baking powder and salt in bowl; set aside.
Combine 3/4 cup sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Add flour mixture and milk; beat at low speed until well mixed.
Spread batter evenly over cranberries in prepared pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto cooling rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.
Place whipping cream into bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with Chantilly cream mixture. Garnish as desired.
Dietary Fiber: 1g
Very, very good!!!!!!
This is the best upside down cake I've ever tasted. Everyone in my family loves it! I followed the recipe exactly as is and it always turns out perfect. A must try if you love cranberries!
Nice tartness of cranberries, not overly sweet and the Chantilly Cream is perfect with the cake. And the cake looks very pretty too.
First of all when I was preparing the cake pan I used about 1/2 stick of softened butter, increased the sugar from 3/4 to 11/2 cups for the topping to bring in more of a sweet flavor instead of the strong tartness of the cranberries. I put in a cup of frozen blackberries, raspberries and strawberries to one cup of cranberries and let it set for a while as I was preparing the cake. As a result when I poured the berries over the sugar, there was a gathering of liquid of which I aslo put into the topping. When the cake was ready to be turned upside down I was very curious to see what the results would be. The presence was BEAUTIFUL as the syrupy sweetness drizzeled down the outer sides of the cake ~ and truly very tasteful. My husband loved it and the recipe has now become a new Thanksgiving tradition to our other homemade desserts. As always EVERYTHING is made from scratch. Land O Lakes has been a favored butter in our family since I can remember baking with my mother and 4 sisters as a very young 100% Polish child. Thanks so much to you all for bringing such flavor, fun and frivolity to our Holidays as well as our every day toast and bagels. :)
Made this today, a rainy, lazy Sunday! It was easy and my family LOVED it!
Yummy, Yummy and Yummo, this is so delicious. The combination of the sweet cake and the tart cranberries really makes this upside down cake unique. This will now be a holiday dessert from now on.
I can't wait to make this! It looks just wonderfull!!!
I loved cranberries ...I will try this tonight and bake right away ..altho' this is the first time i will bake your recipe i know it sounds good...LandoLakes food products i really liked it especially their fruit gel its creamy ...
This recipe is incredible, the cake comes out moist and just utterly delicious and its so simple this will definitely be on our families holiday table for yr to come.
where I like cranberry products..I will definately make this one.
My husband and I love this cake...It is so delicious, very moist and tender. I always add a few more cranberries and more sugar to the pan.
This was delicious, will make again.
This cake is awesome. The cake is so moist and flavorful and the cranberries are wonderful. This will be a favorite at our house. Thanks!
We took this to a holiday dinner party, and everyone was impressed. Even a person who was neutral about cranberries,LOVED it. The cream is decadent and such a treat.
Made this for Christmas Eve dinner. It was wonderful! A very moist cake and a beautiful presentation! We skipped the chantilly cream and the cake was still terrific. This recipe is a keeper and we'll be making it again.
I had a cup of cranberries left, so I added them with a little more sugar. I would make it again with the extra cranberries, but not the sugar. Very good!
An excellant choice with a sweet/tart flavor.
This is a wonderful cake and so easy to make. I did a trial run as I wanted to serve it to company and my family was so impressed that I made it a second time. It presents it self beautifully. For a festive touch you could add some edible greens around the cake. It is a keeper. Thank you
I took another reviews advice and doubled the sauce part of the recipe, and cooked in a 9X9 pan....was excellent..especially for the holiday season...
Did not have as much topping as the pictures showes, but we loved it with whipped cream.
It is wonderful. I served it at a club meeting, and everyone wanted the recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1713
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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