Festive Cranberry Upside-Down Cake

Cranberry Upside Down Cake Recipe
224
22 Reviews
This easy and delicious cranberry upside-down cake will add a festive touch to any holiday table.
30 min
Prep Time
1:20
Total Time
10 servings

Ingredients

Topping

2 tablespoons
Land O Lakes® Butter, softened
1/2 cup
sugar
2 cups
fresh or frozen cranberries

Cake

1 1/3 cups
all-purpose flour
1 1/2 teaspoons
baking powder
1/4 teaspoon
salt
3/4 cup
sugar
1/2 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1 teaspoon
freshly grated lemon zest
2/3 cup
milk

Chantilly Cream

1 cup
Land O Lakes® Heavy Whipping Cream
1/4 cup
sour cream
1 tablespoon
powdered sugar
1/2 teaspoon
freshly grated lemon zest

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Combine flour, baking powder and salt in bowl; set aside.
  4. 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.
  5. 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.
  6. 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.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
300
Cholesterol
70mg
Carbohydrates
35g
Protein
3g
Fat
18g
Sodium
230mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Hi Catherine,

Sorry to hear you had problems with the cake sticking! It's important to evenly butter the pan before sugaring it, otherwise the sugar will caramelize and stick to the pan. Hope this helps - happy baking!

Posted April 19, 2017 by Mallory

Rating

Very good cake and easy to make - but I had the same problem, I have had with every other upside down cake I have made - not all of it came out and I had to take it out with a knife and spread it on top of the cake. That works but isn't beautiful. What is the trick I am missing?

Posted April 15, 2017 by Catherine

Test Kitchen Comment
From: Mallory
Hi Catherine,

Sorry to hear you had problems with the cake sticking! It's important to evenly butter the pan before sugaring it, otherwise the sugar will caramelize and stick to the pan. Hope this helps - happy baking!
Posted April 19, 2017

Rating

Yummy. So tasty.

Posted January 26, 2016 by Patricia

Rating

Very, very good!!!!!!

Posted December 12, 2013 by Jeanne P.

Rating

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!

Posted November 19, 2012 by Deborah

Rating

Nice tartness of cranberries, not overly sweet and the Chantilly Cream is perfect with the cake. And the cake looks very pretty too.

Posted December 12, 2010 by Mabel

Rating

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. :)

Posted December 08, 2010 by Denise M.

Rating

Made this today, a rainy, lazy Sunday! It was easy and my family LOVED it!

Posted November 21, 2010 by Patty

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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.

Posted November 17, 2010 by Victoria

Rating

I can't wait to make this! It looks just wonderfull!!!

Posted November 16, 2010 by Elizabeth K.

Rating

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 ...

Posted November 15, 2010 by estela

Rating

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.

Posted November 12, 2010 by Teena E.

Rating

where I like cranberry products..I will definately make this one.

Posted November 12, 2010 by Joan

Rating

awesome!

Posted November 09, 2010 by Tatyana M.

Rating

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.

Posted November 07, 2010 by Anonymous

Rating

This was delicious, will make again.

Posted November 29, 2009 by Julianne

Rating

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!

Posted November 06, 2009 by Karen

Rating

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.

Posted January 03, 2009 by Donna

Rating

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.

Posted December 26, 2008 by Jill

Rating

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!

Posted December 11, 2008 by Helena Georgette

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