Festive Cranberry Upside-Down Cake
Cranberry Upside Down Cake Recipe

Festive Cranberry Upside-Down Cake

This easy and delicious cranberry upside-down cake will add a festive touch to any holiday table.

The Story Behind the Recipe
10
servings
30 min
PREP TIME
1 hr 20 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 3

    Combine flour, baking powder and salt in bowl; set aside.

  4. STEP 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. STEP 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. STEP 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.

Nutrition

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

Reviews

Explore reviews from
our online community

  April 15, 2017

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?

— says Catherine
Helpful?
Test Kitchen Comment April 19, 2017

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!

— says Mallory
  January 26, 2016

Yummy. So tasty.

— says Patricia
Helpful?
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