Fresh Cranberry Upside-Down Cake

This festive cranberry upside-down cake recipe features a layer of tart cranberries caramelized with brown sugar, creating a gorgeous, ruby-red top.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 565 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 tablespoon confectioners' sugar
• 1 cup heavy cream
• 2 eggs, separated, divided
• 1.5 cups all-purpose flour
• 0.5 cup milk
• 0.25 teaspoon salt
• 0.25 cup unsalted butter
• 0.75 cup firmly packed brown sugar
• 0.25 teaspoon vanilla extract
• 0.5 cup unsalted butter, at room temperature
• 0.125 teaspoon cream of tartar
• 0.75 pound fresh cranberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

Step 2

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

Step 3

Heat brown sugar and ¼ cup butter in a saucepan over medium heat, stirring occasionally, until butter melts and sugar dissolves, 3 to 5 minutes; carefully transfer to the prepared cake pan. Scatter cranberries over top; set aside.

Step 4

Beat white sugar and ½ cup butter together in a separate bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat well. Fold in flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.

Step 5

Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer or a whisk until soft peaks form. Add cream of tartar; beat until stiff peaks form. Fold beaten egg whites into batter using a spatula. Spoon batter over cranberries in the pan, spreading evenly.

Step 6

Bake in the preheated oven until a toothpick or skewer inserted into center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen cake. Invert onto a serving plate, let stand for 5 minutes, then remove pan.

Step 7

Whip heavy cream in a bowl with an electric mixer or a whisk until soft peaks form; stir in confectioners' sugar and ¼ teaspoon vanilla extract.

Step 8

Cut cake into wedges; top with whipped cream.