Moist Cranberry Upside-Down Cake

Cranberries always remind me of Christmas! And this cute and moist cranberry upside-down cake is so ideal for the holiday season. Simple to prepare and very delicious, try the recipe:

Moist Cranberry Upside-Down Cake Recipe

  • 1 cup sugar
  • 9 tablespoons unsalted butter, room temperature
  • 1 3/4 cups cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • finely grated lemon zest from 1 lemon
  • 1/2 cup milk
  • 1 1/4 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • A pinch of salt


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  • Preheat oven to 350°F/ 180°C/ Gas Mark 4, with rack in middle. Rub the sides and bottom of an 8-in. round cake pan with butter (2 tablespoons).
  • In a small bowl, combine together 1/2 cup sugar with the allspice and cinnamon. Sprinkle mixture over bottom of pan; place cranberries in a single layer on top.
  • Next, using an electric mixer, cream remaining 1/2 cup sugar, and 7 tablespoons butter until fluffy and light. Apply vanilla extract and egg; beat until well incorporated.
  • In another bowl, combine together flour, salt, and baking powder. Mixing on low speed, apply flour mixture to sugar and butter mixture in 3 batches, alternating with the milk, until blended, then add the lemon zest and combine to incorporate.
  • Spoon batter over cranberries, and smooth top. Apply pan on a baking paper; bake around 30-35 minutes or just until a toothpick inserted in the middle of the cake comes out clean.
  • Allow to cool on a wire rack for 25 minutes, then run a knife around edge of cake and invert onto a rimmed platter. Let it cool completely. Before serving, sprinkle some icing sugar over the cake (if desired), slice and serve.