Cranberry Upside-Down Cake

    Cranberry Upside-Down Cake

    Recipe Picture:Cranberry Upside-Down Cake
    6

    Cranberry Upside-Down Cake

    (74)
    1hour20min


    36 people made this

    Perfect for a Christmas centrepiece, this cake is baked with a layer of glazed cranberries as the base and then inverted before serving. It's delicious and very pretty!

    Ingredients
    Serves: 12 

    • 125g butter
    • 2 cups white sugar
    • 2 tablespoons water
    • 1 teaspoon ground cinnamon
    • 340g fresh or frozen cranberries
    • 1 1/2 cups cake flour
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 90g butter, softened
    • 1/2 cup brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3/4 cup sour cream

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Generously grease a 23cm springform cake tin. Wrap aluminium foil around the outside of the bottom to prevent leaking.
    2. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared tin.
    3. Sift together the flour, bicarb soda and salt; set aside. In a medium bowl, beat the butter with remaining 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the tin.
    4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform tin.
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    Reviews and Ratings
    Global Ratings:
    (74)

    Reviews in English (58)

    by
    100

    I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a vanilla sauce that consisted of 1/2 C melter butter, 1 C sugar, 1 tsp Vanilla, and 1/2 C evaporated milk...It literally melted in our mouths. We weren't so sure about the tangy-ness to it but once the vanilla sauce was on it it was AWESOME. So you may want to try it with the vanilla sauce. She said it would be calliing our name later that night too, and IT DID! Great recipe.  -  21 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    67

    This is a great holiday cake... I did substitute a few things...I omitted the cinnamon and used 1 tblsp of orange zest and I arranged orange slices in a spiral in the pan and arranged the cranberries around them... added 1/4 cup fresh crushed cranberries and 1/4 cup of orange juice to the cake batter and a full cup of sour cream... it was fabulous.  -  09 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    37

    This cake was delicious and pretty easy to make - I am not a baker, savoury is more my speed, but I was asked to bring a nut safe dessert to a New Year's Eve dinner and fortunately this one caught my attention. I made it pretty much according to the recipe, though combined suggestions from two other reviewers (Thank you Justina & Dianna): I added the zest of 1 orange (naval orange, I think) into step 2 (with the butter, sugar, cinnamon & cranberries); the juice of 1/2 an orange (naval) to the batter; and arranged seedless mandarin orange slices (about 2 oranges worth) in the bottom of the cake pan before adding the cranberry mixture. I also made the vanilla sauce that Justina described in her review (1/2C melted butter, 1C sugar, 1 tsp vanilla, 1/2C evaporated milk), but at the last minute zested another orange into it - it was divine! It looked as delicious as it tasted!! My only concern now is that people are going to expect that I can bake!! Thank you AllRecipes & thank you reviewers - it was a huge hit  -  01 Jan 2013  (Review from Allrecipes USA and Canada)

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