No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cranberry Upside-Down Cake

Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.

  • prep: 20 mins
    total time: 1 hour
  • servings: 8

advertisement

advertisement

Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 3/4 cups cranberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Directions

  1. Step 1

    Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

  2. Step 2

    With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

  3. Step 3

    Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

Source
Everyday Food, December 2003

advertisement

advertisement

Reviews (30)

  • jlbrownlee 16 May, 2013

    Big waste of egg and butter. Don't do this.

  • AndreaS 22 Dec, 2012

    This recipe tasted great, but it seems like it didn't make enough batter. The batter didn't spread over the whole dish and it was really really thin. Not nearly as thick as the photo in this post.

  • Veyane 22 Feb, 2012

    I made this in the 8 inch pan and found that it was not big enough for the batter and the cake was not done in middle even though I left it a bit longer. Next time I would use a 9-10 inch spring form pan. It was very tasty if somewhat doughy. Will definetly do again

  • TracyHysaw 23 Dec, 2011

    Excellent recipe.. Just add more cranberries, 1 3/4 cups is definitely not enough.. At least 2 1/2 cups...it's is now a Christmas family tradition!

  • nerdydyke1 17 Nov, 2011

    This was amazing. My brother ate half the cake. I used a little extra cranberries, just because I needed to get rid of them, and it was fine. I loved that the tartness of the cranberries balanced out the sweet glaze. Definitely will make again.

  • JenWilliams 23 Nov, 2010

    This cake is DEE-LISH! And very easy to make. I have made this cake many many times, and not just for holidays. The ONLY CHANGE I made to the recipe is adding emon zest for extra flavor!!! :) PERFECT!

    LAST-Make sure to grease the bottom and sides of the pan. The cake usually sticks just a bit...

    And I tried to double the receipe for a larger serving, but did not work out.
    DO NOT double the recipe.

  • MammaSteph 12 Oct, 2009

    I made this cake as part of our Thanksgiving Day meal. It was extremely easy to make, looked fabulous

  • kellystp 17 Feb, 2009

    Made this cake for Valentine's Day family dinner in a larger heart shaped ceramic cake pan. Doubling the recipe would have been too much so I just made sure I had a layer of frozen cranberries on the bottom and then made 1 1/2 times the batter recipe. It was a Wow! Valentine's day dessert. Great with coffee and whipped cream. Kids weren't as crazy about it as the adults. Will make this again. It's beautiful.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • jenzoe 14 Nov, 2008

    I made this last night using frozen cranberries and it turned out wonderful. My husband had two huge pieces when he got home and he's not really a cake person.

  • kellyjean73 16 Oct, 2008

    This cake has become a family favorite. We are not 'cake

  • EWjunk 26 Sep, 2008

    Excellent. The cake has an excellent vanilla flavor. The topping could be jazzed up with the addition of some nuts, orange zest, or some orange marmalade in place of some of the sugar.

  • CherylHeartsMartha 20 May, 2008

    This cake is so easy to prepare and it's always a hit. Even people who think they don't like cranberries find this to cake to be delightfully tart and sweet. The spices mellow out the cranberry and the vanilla cake balances out the entire flavor of the cake. Absolutely perfect!

  • SmittenKitten 29 Jan, 2008

    I made this one year, the night before, and it was fine. Yummy with real whipped cream!

  • happywildcat 21 Dec, 2007

    Has anybody made this cake the evening before the date you wanted to serve it?
    Does it hold up well? Did you refridgerate it or let it sit out?

  • sheepgirl 11 Dec, 2007

    I've made this yummy, easy cake several times and just love it! It is pretty
    economical to make and involves just doing 1 layer. I've served it as a
    dessert and for breakfast/brunch. I've used both fresh and frozen cranberries,
    and it worked well both ways. Yum!!

  • dirod 10 Dec, 2007

    This cake is fabulous. I used fresh cranberries and followed the directions since this was my first time to try it. It came out picture perfect. My guests at our annual Christmas party were wowed. This was also a very economical and simple dish to prepare. This recipe will be handed down through family and friends for years to come. Everyone should definitely try this recipe.

  • Angela_Baca 30 Nov, 2007

    Lightly flouring the cranberries will help with the floating.

  • dkaluzny620 27 Nov, 2007

    Excellent cake. Has a pound-cake-like consistency. There is a similar recipe for a Cranberry Duff on this site that is even better . . . more buttery in flavor because there is just as much butter and less flour in the duff recipe. This cake has a better presentation that the duff recipe and is almost as good.

  • hgroves 24 Nov, 2007

    My cake batter was so thick I had to spoon it on, and so it didn't cook all the way through in the 30-35 suggested timeframe. Is the batter supposed to be so thick?

  • plymart 21 Nov, 2007

    my cranberries floated to the top and were not on the bottom where they were suppose to be. But it still tasted good. Any ideas why? other than they float in water?

  • TK31 21 Nov, 2007

    Yes, you do use fresh cranberries for this. It is a great recipe and easy to make.

  • TK31 21 Nov, 2007

    Yes, you do use fresh cranberries for this. It is a great recipe and easy to make.

  • harrsluv 20 Nov, 2007

    I made this cake for Christmas and decorated it with kiwi. It made a lovely presentation and was delicious.

  • susanemily 20 Nov, 2007

    Are the cranberries fresh or what?

  • Patticakenc 11 Nov, 2007

    Appears to be the same recipe but in cake version rather than small individual sizes from Martha's master class series in Nov. 2007. From the class the cake was delicious, hoping it's close to the same.