Cranberry Upside-Down Cake Recipe (2024)

Topping

• 4 tbsp unsalted butter
• 1/2 cup sugar
• 3 cups whole cranberries fresh or frozen (thawed)
• 2 tbsp of seedless red raspberry or red plum jelly/jam

Cake

• 1-1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter softened to room temperature
• 1 tsp vanilla extract
• 2 large eggs separated
• 1/2 cup heavy whipping cream
• 1/4 tsp cream of tarter

• Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom with a 9-inch parchment paper round and then spray with nonstick cooking spray. Set aside.

• In a medium-sized saucepan, melt the butter for the topping. Add remaining topping ingredients. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes. Strain cranberries from the juice. Put cranberries into the bottom of the prepared cake pan in a single layer. Return 1/2 cup of juice to the saucepan. Discard the rest. (I only had 1/2 cup of juice so used all of it. Continue cooking until thickened, approximately 5 minutes. Once thickened spread the sauce over the cranberries. Refrigerate while you prepare the cake.

• In a medium-sized bowl, sift flour, baking powder and salt together. Set aside.

• In the bowl of an electric stand mixer, cream butter and sugar together until fluffy. Add vanilla and then egg yolks one at a time. Mix until well combined.

• Alternate adding flour mixture and heavy cream, beating on low speed just until combined.

• In a small mixing bowl add egg whites and cream of tarter. Beat until stiff peaks form. Fold egg whites gently into cake batter.

• Gently spoon batter over cranberries, smoothing the top out evenly.

• Bake 40 to 50 minutes until top is browned and center springs back. Cool on a wire rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto a serving plate. Remove the parchment paper carefully. Allow to cool completely before serving.