Description
Create a stunning Cranberry Orange Upside-Down Cake, a seasonal dessert bursting with bright citrus and tart cranberries. This recipe brings joy and a touch of playful artistry to your kitchen, turning baking into a delightful experience.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup fresh or frozen cranberries
- 1 large orange, thinly sliced
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a 9-inch round cake pan, melt 1 cup of butter over low heat or in the microwave.
- Pour the melted butter into the cake pan. Sprinkle the brown sugar evenly over the butter.
- Arrange the orange slices in a decorative pattern over the sugar. Scatter the cranberries around and between the orange slices.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- In a small bowl, whisk together the orange juice and milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Carefully spoon the batter evenly over the fruit layer in the prepared pan.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off slowly. If any fruit sticks, gently replace it on top of the cake.
- Serve warm or at room temperature.
Notes
- If using frozen cranberries, do not thaw them before using.
- For cleaner slices, let the cake cool slightly longer before inverting if you notice the topping is very gooey.
- You can substitute fresh orange juice with high-quality bottled juice if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimate Required
- Sugar: Estimate Required
- Sodium: Estimate Required
- Fat: Estimate Required
- Saturated Fat: Estimate Required
- Unsaturated Fat: Estimate Required
- Trans Fat: Estimate Required
- Carbohydrates: Estimate Required
- Fiber: Estimate Required
- Protein: Estimate Required
- Cholesterol: Estimate Required