Cranberry Upside Down Cake Recipe

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Gallery Cranberry Upside-Down Cake Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 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

Gallery Cranberry Upside-Down Cake

Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Gallery

Cranberry Upside-Down Cake     

Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr

Servings: 8

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Servings: 8

8

Ingredients

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

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.

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.

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 (32)

 Add Rating & Review     291 Ratings   5 star values:        61    4 star values:        96    3 star values:        82    2 star values:        41    1 star values:        11        

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Reviews (32)

Add Rating & Review     291 Ratings   5 star values:        61    4 star values:        96    3 star values:        82    2 star values:        41    1 star values:        11       

Add Rating & Review

291 Ratings 5 star values: 61 4 star values: 96 3 star values: 82 2 star values: 41 1 star values: 11

291 Ratings 5 star values: 61 4 star values: 96 3 star values: 82 2 star values: 41 1 star values: 11

291 Ratings 5 star values: 61 4 star values: 96 3 star values: 82 2 star values: 41 1 star values: 11

• 5 star values: 61 4 star values: 96 3 star values: 82 2 star values: 41 1 star values: 11

  Martha Stewart Member     Rating: Unrated       11/30/2014   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.  
  
  Martha Stewart Member     Rating: Unrated       10/18/2014   Try this one, it is one of my favorites. http://www.marthastewart.com/332784/cranberry-upside-down-cake  
  
  Martha Stewart Member     Rating: Unrated       05/16/2013   Big waste of egg and butter. Don't do this.  
  
  Martha Stewart Member     Rating: Unrated       12/22/2012   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.  
  
  Martha Stewart Member     Rating: Unrated       02/22/2012   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  
  
  Martha Stewart Member     Rating: Unrated       12/23/2011   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!  
  
  Martha Stewart Member     Rating: 5 stars       11/17/2011   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.  
  
  Martha Stewart Member     Rating: Unrated       11/23/2010   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.  
  
  Martha Stewart Member     Rating: Unrated       10/12/2009   I made this cake as part of our Thanksgiving Day meal. It was extremely easy to make, looked fabulous  
  
  Martha Stewart Member     Rating: Unrated       02/17/2009   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.  
  
  Martha Stewart Member     Rating: Unrated       11/14/2008   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.  
  
  Martha Stewart Member     Rating: Unrated       10/16/2008   This cake has become a family favorite. We are not 'cake  
  
  Martha Stewart Member     Rating: Unrated       09/26/2008   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.  
  
  Martha Stewart Member     Rating: Unrated       05/20/2008   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!  
  
  Martha Stewart Member     Rating: Unrated       01/29/2008   I made this one year, the night before, and it was fine. Yummy with real whipped cream!  
  
  Martha Stewart Member     Rating: Unrated       12/21/2007   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?  
  
  Martha Stewart Member     Rating: Unrated       12/11/2007   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!!  
  
  Martha Stewart Member     Rating: Unrated       12/10/2007   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.  
  
  Martha Stewart Member     Rating: Unrated       11/30/2007   Lightly flouring the cranberries will help with the floating.  
  
  Martha Stewart Member     Rating: Unrated       11/27/2007   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.  
  
  Martha Stewart Member     Rating: Unrated       11/24/2007   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?  
  
  Martha Stewart Member     Rating: Unrated       11/21/2007   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?  
  
  Martha Stewart Member     Rating: Unrated       11/21/2007   Yes, you do use fresh cranberries for this. It is a great recipe and easy to make.  
  
  Martha Stewart Member     Rating: Unrated       11/20/2007   I made this cake for Christmas and decorated it with kiwi. It made a lovely presentation and was delicious.  
  
  Martha Stewart Member     Rating: Unrated       11/20/2007   Are the cranberries fresh or what?  
  
  Martha Stewart Member     Rating: Unrated       11/11/2007   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.  
  

  Martha Stewart Member

  Rating: Unrated 11/30/2014

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.

Rating: Unrated

Rating: Unrated 10/18/2014

Try this one, it is one of my favorites. http://www.marthastewart.com/332784/cranberry-upside-down-cake

Rating: Unrated 05/16/2013

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

Rating: Unrated 12/22/2012

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.

Rating: Unrated 02/22/2012

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

Rating: Unrated 12/23/2011

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!

Rating: 5 stars 11/17/2011

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.

Rating: 5 stars

Rating: Unrated 11/23/2010

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.

Rating: Unrated 10/12/2009

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

Rating: Unrated 02/17/2009

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.

Rating: Unrated 11/14/2008

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.

Rating: Unrated 10/16/2008

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

Rating: Unrated 09/26/2008

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.

Rating: Unrated 05/20/2008

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!

Rating: Unrated 01/29/2008

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

Rating: Unrated 12/21/2007

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?

Rating: Unrated 12/11/2007

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!!

Rating: Unrated 12/10/2007

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.

Rating: Unrated 11/30/2007

Lightly flouring the cranberries will help with the floating.

Rating: Unrated 11/27/2007

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.

Rating: Unrated 11/24/2007

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?

Rating: Unrated 11/21/2007

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?

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

Rating: Unrated 11/20/2007

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

Are the cranberries fresh or what?

Rating: Unrated 11/11/2007

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.

All Reviews for Cranberry Upside-Down Cake

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cranberry Upside-Down Cake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest