Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.


Recipe Summary

20 mins
1 hr
20 mins
1 hr 40 mins
1 9-inch cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Topping:
For the Cake:
For the Whipped Cream (Optional):


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.

  • Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.

  • Mix flour, baking powder, and salt together in a bowl.

  • Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.

  • Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.

  • Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.

  • Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.

  • Cut the cooled cake into wedges and top with whipped cream.

Nutrition Facts

565 calories; protein 5.3g; carbohydrates 71.3g; fat 29.9g; cholesterol 128.7mg; sodium 237.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I'm not a fan of super sweet desserts--and with that said, I found this cake to actually need more sugar in it. While I love a really bright burst of tart cranberry flavor, I felt like this was a bit too tart. I'm thinking that another 1/4-1/3 cup brown sugar in the topping would go a long way to helping that. I found the actual cake portion to be drowned-out flavor-wise, as the cranberries really took over everything. If I made it again, I would definitely add more sugar to the topping, more vanilla extract to the cake (and maybe a bit of almond extract too), and probably swap the milk for either buttermilk or sour cream. Overall, this is a stunningly beautiful cake, that's worth making--with a few tweaks. Thanks for the recipe! Read More