Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

This festive treat combines a moist spice cake with tart cranberries to make a delicious seasonal dessert.
  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hour 15 min
  • Serves 12
Cranberry Upside-Down Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.3417

Serving Size 90g (about 31g carbs)

Carb calculations Weight Carbs
All purpose flour 124g (92g)
Sugar 72g (72g)
Cranberries 200g (24g)
Sugar 96g (96g)
Red currant or raspberry jelly 100g (85g)
Net Weight 1080g (369g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat oven to 350°F. Place an 8" round cake pan on a baking sheet.
  • 124g / 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  • 6 tablespoons butter
  • Melt butter in a small saucepan.
  • 72g / 6 tablespoons sugar
  • Add sugar to saucepan and stir, cooking until mixture comes to a boil. Pour this into the cake pan.
  • ¼ cup walnuts or pecans, lightly crushed
  • Scatter nuts into cake pan, spreading around evenly.
  • 200g / 2 cups cranberries (fresh or frozen, but not thawed)
  • Rinse and place cranberries in cake pan, distributing evenly and pressing down gently with your fingers.
  • 8 tablespoons (1 stick) butter, room temperature
  • In a large bowl or stand mixer, cream butter with a hand mixer until smooth.
  • 96g / ½ cup sugar
  • Add sugar and beat until pale and creamy, about 3 minutes.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Add eggs and vanilla. Beat until combined, scraping down bowl as necessary.
  • reserved dry ingredients
  • ⅓ cup whole milk
  • Add half of the dry ingredients and beat until combined. Then add milk and beat until combined. Add remaining dry ingredients and beat until combined.
  • Pour batter into cake and and smooth the top with a rubber spatula.
  • Bake at 350°F until cake is golden brown and a thin knife inserted into the middle comes out clean, about 40 to 45 minutes.
  • Remove from oven and let cool for 5 minutes. Run a knife around the sides of the pan. Place a large plate inverted on top of the cake pan. Carefully invert the pan onto a serving dish. If any berries stick to the top, scrape them off and return them to their rightful place on the cake.
  • 100g / ⅓ cup red currant or raspberry jelly
  • Warm jelly in a small saucepan over low heat for a few minutes. Gently brush the jelly onto cake as a glaze on the hot cake.
  • Serve warm or cover tightly and serve the next day.
From . ( Adapted from Greenspan, Dorie. Baking: From My Home to Yours. (Houghton Mifflin, 2006).
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