Cranberry Upside-Down Cake with Orange Caramel
This Cranberry Upside-Down Cake with Orange Caramel is a perfect balance of tart cranberries and sweet citrus caramel, delivering moist, tender bites that impress every time!
Equipment
- 9-inch Round Cake Pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Citrus zester or fine grater
- Spatula
- Small Saucepan
- Cooling rack
Ingredients
- 1 cup fresh cranberries
- 3/4 cup orange juice
- 1 cup granulated sugar divided
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 orange zest of 1 orange
Instructions
Make the Orange Caramel Topping
- In a small saucepan over medium heat, combine 1/4 cup granulated sugar and brown sugar. Stir gently until the sugars melt and blend into a smooth syrup, about 3-5 minutes.
- Slowly pour in the orange juice and continue cooking, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and pour the caramel evenly into the bottom of your greased 9-inch cake pan. Arrange the fresh cranberries evenly over the caramel layer.
Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, use an electric mixer to cream the softened butter with the remaining 3/4 cup granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and orange zest.
Combine Wet and Dry Ingredients
- Alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined—overmixing can lead to a tough cake.
- The batter should be smooth and moist.
Assemble and Bake
- Carefully spoon the batter over the cranberries and caramel in the cake pan, spreading it evenly with a spatula.
- Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
Cool and Invert
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then place a serving plate over the pan and carefully flip it upside down.
- Lift the pan off to reveal the glossy cranberry and orange caramel topping. Allow the cake to cool completely before slicing.
Notes
- Use almond or oat milk for a dairy-free version.
- Substitute all-purpose flour with gluten-free blend for gluten-free cake.
- Replace granulated sugar with coconut sugar for a refined sugar alternative.
- For vegan cake, use flax eggs and plant-based butter.
- Allow the cake to cool before flipping to avoid tearing the topping.