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Cranberry Upside Down Cake

4 Dec

Here is my first of several Thanksgiving posts (a little late…I know). I wanted to try a few new things this year, and found this yummy recipe. It is very easy to make, and the sugary cranberries on top looked festive and pretty. This cake recipe was a little different from the pineapple upside down cake I have posted, but tasted pretty much the same. From now on I’ll use the pineapple cake recipe….this one makes you beat egg whites. I hate that.

Cranberry Upside Down Cake
serves about 8/adapted from this recipe

Here’s what I used:


  • 5 tablespoons butter
  • 2/3 cup light brown sugar
  • 8 ounces fresh cranberries


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 butter (room temperature)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon cream of tartar

Here’s what I did:


  1. Combine butter and brown sugar in a sauce pan over medium heat until the butter has melted and the sugar has dissolved.
  2. Pour mixture into a 9 inch round cake pan (greased with spray).
  3. Spread cranberries evenly on top of sugar and butter and set aside.


  1. Blend together flour, baking powder and salt in a bowl.
  2. In a standing mixer bowl, beat butter and sugar until fluffy.
  3. Add vanilla and then yolks from the eggs (one at a time).
  4. Mix in the flour mixture alternately with the milk until combined.
  5. In a separate bowl, beat the egg whites with the cream of tartar until they hold a firm peak (ugh – I did this by hand and it was horrible).
  6. Fold the egg whites into the batter by hand.
  7. Pour the batter over the cranberries in the pan.
  8. Bake at 350 degrees for about 30 minutes.
  9. Cool cake in the pan for about 15 minutes, and then turn it out onto a serving plate.