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Cranberry Upsidedown Cake


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Rate this recipe 4.6/5 (18 Votes)


  • 3/4 C unsalted butter
  • 3/4 C light brown sugar
  • 3/4 lb. cranberries (fresh or frozen)
  • 1 1/2 C flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C granulated sugar
  • 2 egg yolks
  • 2 tsp. vanilla extract, divided
  • 1/2 C 2% milk
  • 2 egg whites
  • 1/4 tsp. cream of tartar
  • 1 T. confectioners' sugar


Adapted from


Step 1

Preheat oven to 350 degrees.

Butter a 9 x 9" pan. In a small pan over medium heat, melt 4 T. butter and the brown sugar, and pour the mixture into the cake pan. Place cranberries in the cake pan on top of the melted butter.

Mix flour, baking powder, and salt.

In a mixing bowl, cream remaining 1/2 C butter with the sugar. Add egg yolks, one at a time. Add 1 tsp. vanilla and mix well. Add milk, alternating with dry ingredients, folding after each addition.

Separately whip egg whites to soft peaks; add cream of tartar, and beat to firm peaks. Fold into the cake batter. Pour over the berries.

Bake 55 - 60 minutes. Remove, let set 15 minutes. Invert onto cake plate, let it set for 5 minutes, then remove the pan.

Serve with whipped cream.

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