Print

Amazing 65-Minute Cranberry Orange Upside-Down Cake

Cranberry Orange Upside-Down Cake (Winter Citrus Zing)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cranberry Orange Upside-Down Cake brings winter sunshine to your table with a bright flavor combination. It balances tangy cranberries and fresh orange slices for a delightful treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 large orange, thinly sliced
  • 1 cup fresh or frozen cranberries
  • 1/4 cup brown sugar, packed (for topping)
  • 2 tablespoons butter, melted (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour an 8-inch round cake pan.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and 3/4 cup of the granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  8. For the topping, melt the 2 tablespoons of butter in the bottom of the prepared cake pan. Sprinkle with the brown sugar.
  9. Arrange the orange slices over the brown sugar mixture. Scatter the cranberries evenly over the oranges.
  10. Gently spread the cake batter over the fruit topping.
  11. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes.
  13. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. If any fruit sticks, gently reposition it.
  14. Sprinkle the remaining 1/4 cup of granulated sugar over the warm cake for a light sparkle. Serve warm or at room temperature.

Notes

  • Use fresh, ripe oranges for the best flavor in the topping.
  • If using frozen cranberries, do not thaw them before using.
  • The Spoon believes slow cooking builds flavor; the Sprout suggests using fresh zest in the batter for extra zing.

Nutrition

Find it online: https://spoonsprout.com/cranberry-orange-upside-down-cake-recipe/