Martha Stewart Cranberry Upside Down Cake

This delicious Cranberry Upside-Down Cake is a quick and easy dessert that’s perfect for any occasion. With a warm, sweet and tangy cranberry topping, it’s both comforting and impressive. You can easily adapt it using common pantry ingredients, and it’s sure to be a crowd-pleaser at your next gathering!

Recipe Ingredients:

• 8 tablespoons unsalted butter, room temperature
• 1 cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon allspice
• 1 ¾ cups cranberries
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk

How To Make Cranberry Upside Down Cake?

1. Preheat the oven and prepare the pan: Preheat your oven to 180°C / 350°F (fan: 160°C) with the rack in the center. Grease the bottom and sides of an 8-inch (20cm) round cake pan with 30g / 2 tbsp butter.
2. Create the topping: In a small bowl, mix 100g / ½ cup sugar with 1 tsp cinnamon and ¼ tsp allspice. Sprinkle this mixture evenly over the base of the pan. Arrange the cranberries in a single layer over the spiced sugar.
3.  Cream butter and sugar: Using an electric mixer, cream together 85g / 6 tbsp butter and 100g / ½ cup sugar until light and fluffy.
4.  Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
5. Combine dry ingredients: In a separate bowl, whisk together 155g / 1 ¼ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt.
6. Mix the batter: With the mixer on low, alternate adding the dry ingredients and 120ml / ½ cup milk in three additions, starting and ending with the dry ingredients. Mix until just combined.
7. Assemble the cake: Spoon the batter over the cranberries, smoothing the surface with a spatula.
8. Bake the cake: Place the pan on a baking sheet to catch any drips. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and invert: Allow the cake to cool on a wire rack for 20 minutes. Run a knife around the edge to loosen it, then carefully invert the cake onto a rimmed platter.
10. Serve: Serve warm or at room temperature. Enjoy with whipped cream or ice cream for an indulgent treat!

Recipe Tips:

• Use fresh cranberries if possible: Fresh cranberries give the best flavor and texture, but if you’re using frozen ones, don’t thaw them—add them directly to the pan to prevent sogginess.
• Grease the pan generously: Make sure to coat the sides and bottom of the pan with butter to avoid sticking when inverting the cake.
• Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake dense instead of soft and fluffy.
• Let the cake cool properly: Allow the cake to cool for at least 20 minutes before inverting it to ensure the cranberry topping sets and doesn’t slide off.
• Use a rimmed platter for serving: The cranberry topping can release juices, so use a rimmed plate or serving dish to catch any drips and keep your presentation tidy.

How To Store Leftovers?

• Refrigerate: First, let the leftover Cranberry Upside-Down Cake cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: Allow the cake to cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight and serve at room temperature.

Nutrition Facts

• Calories: 386
• Total Fat: 14.48g
• Saturated Fat: 3.459g
• Cholesterol: 27mg
• Sodium: 365mg
• Potassium: 134mg
• Total Carbohydrate: 61.27g
• Dietary Fiber: 1g
• Sugars: 40.87g
• Protein: 4.17g

Check out More Recipes:

• Martha Stewart Lemon Cake​
• Martha Stewart Apple Cake​
• Martha Stewart​ Flourless Chocolate Torte
• Martha Stewart​ Chocolate Mousse