Cranberry upside down cake is a perfectly tart and sweet dessert for the fall and winter. This cake recipe is a variation of my easy clementine upside down cake. I’ve swapped out the buttermilk for regular milk, because we don’t always have buttermilk on hand. This upside down cake is studded with fresh cranberries and it makes a delicious addition to your holiday dessert table.
What I like most about this cake is the lack of sweetness. That’s not to say it isn’t sweet, it is, but it isn’t overly sweet. The tartness of the cranberries combined with the hefty amount of orange zest offsets the sugar. It is nicely balanced with a cake batter that is just barely sweet. And, it’s great with a cup of coffee in the afternoon, in case you were wondering.
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