Cranberry Upside-Down Cake

If you are still wondering what dessert to serve for Thanksgiving and you want something not “too sweet”, this is it!  Not only is this cake gorgeous, but it is just as delicious, but in a light and slightly tart way.  Orange is such a great compliment to cranberries.  This cake is quick and easy and will serve about 8 people.

In a 10″ round pan, melt:
5 Tabl. Butter

Add and stir to dissolve:
1/2 cup Brown Sugar

Throw into pan:
2-1/2 cups fresh or frozen cranberries to fill the bottom of the pan, stir to coat all the berries.

Stir in:
1 tsp. Orange Zest

Cook while stirring until cranberries begin to pop.  Remove from heat.

Prepare cake:

Whip to soft peak and set aside:
2 Egg Whites

Combine and set aside:
1 tsp. Baking Soda
3/4 cup Buttermilk

In mixer bowl, Cream:
1/2 cup Butter
2 cups Sugar

Slowly add to above while mixing:
1 tsp. Vanilla Extract
1 cup Buttermilk
1 tsp. Orange Zest

Sift and add to the bowl alternatly with reserved Buttermilk/Soda:
2 -3/4 cup Cake Flour
1/2 tsp. Baking Powder
1 tsp. Salt

Fold in:
Egg Whites

Mix batter well and pour over the cranberries in pan.  Bake in 350 degree oven for 25-35 minutes or until cake tests done.  Allow to cool for 10 minutes.  Run a knife around the edge to loosen and then flip onto a cooling rack.   When cool, transfer to a cake plate to serve.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 22, 2010, in Cakes, Recipes and tagged , , . Bookmark the permalink. 2 Comments.

  1. Cranberry Upside-Down Cake so tasty and delicious. I love how you used a seasonal fruit and adding color and flavor to Thanksgiving table.

  2. Made this for Thanksgiving. It was delicious!

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