Cranberry Upside Down Cake

There is much to love in this world, and dessert is on my top ten list. Sometimes, dessert is the best part of a meal. Other times, dessert is a complementary end to a Epicurean adventure. Most of the time, dessert is worth eating first. And if there are left overs, dessert should be eaten for breakfast.  For Thanksgiving this year, I strayed from the traditional pumpkin and pecan pies in order to test out this recipe from 2009. I’ve had it sitting in my recipe folder for…well a full year! The wait was worth it.

Cranberry Upside Down Cake

from Cooking Light, November 2009


Butter (to grease the cake pan)

1/3 cup packed brown sugar

2 tablespoons butter

6 ounces (or desired amount) fresh or frozen and thawed cranberries


1 and 1/2 cup all purpose flour

2 tsps bake powder

1/4 teaspoon salt

2 large egg yolks

1 tsps vanilla extract

1/2 cup 1% low-fat milk

2 large egg whites


1) Preheat the oven to 350 degrees

2) Begin by preparing the topping. Coat a 9 inch round cake pan with some butter or cooking spray. Heat the brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook until butter melts and sugar dissolves, about 2 minutes. Stir occasionally. Pour this mixture into the prepared cake pan, tilting the pan to coat the bottom evenly. Arrange the cranberries however you wish (but somewhat evenly) over the sugar mixture.

3) Let’s make the cake. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour, baking powder, and salt. Place the granulated sugar and 1/2 cup butter in a bowl, beat with a mixer and medium speed until well blended and fluffy (3-4 minutes). Add 1 egg yolk at a time to the mixture, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk. Begin and end this process with the flour mixture.

4) Beat the egg whites to stiff peaks using clean, dry beaters. Fold the egg whites (gently!) into the batter. Spoon the batter over cranberries. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. (Note, I only baked mine for 40 minutes and it was perfect…adjust for altitude). Cool the cake in the pan for 15 minutes on a wire rack. Loosen the cake from the sides of the pan using a narrow metal spatula. Place a service plate upside down on the top of the cake, and invert the cake pan onto the plate. Let stand 5 minutes and remove the pan.

5) Enjoy!

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