New This Month

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:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2003


  • 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


  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. 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. 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.

Reviews Add a comment

  • AmySherman
    30 NOV, 2014
    Great recipe, but I recommend using a 9 inch pan, not an 8 inch pan and definitely add more cranberries, as other reviewers have suggested. I used 2 1/4 cups but will probably use the entire bag next time. The tangy cranberries complement the sweet cake.
  • jimmadson
    18 OCT, 2014
    Try this one, it is one of my favorites.
  • 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
  • MS12393041
    23 DEC, 2011
    Excellent recipe.. Just add more cranberries, 1 3/4 cups is definitely not enough.. At least 2 1/2'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.