This Cranberry Upside Down Cake is studded with fresh cranberries and it makes a delicious addition to your holiday dessert table.


fresh cranberries

unsalted butter


vanilla extract

orange zest

orange juice

AP flour

baking powder

kosher salt

Preheat oven to 350°F (177°C). In a medium bowl, whisk flour, baking powder and salt together. Set aside.

In a separate bowl, beat zest, 1/2 cup butter, 1 cup sugar and 1 tsp. vanilla on medium high speed with electric mixer until pale and fluffy, about 4 minutes. Set aside.

Add 1/2 cup of butter to a 9 inch round cake pan, and place in oven to melt. Add 1 teaspoon vanilla and 1/2 cup of sugar to melted butter in cake pan and whisk to combine.

Add cranberries to pan with melted butter and return to the oven for an additional 5 minutes. While pan is in the oven, finish the batter.

Pour batter on top of cranberries and bake for 45 minutes. Cool for 10 minutes, then invert cake onto cooling rack to cool completely.

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