Cranberry Upside-Down Cake
Prep time
Cook time
Total time
A super fluffy, super delicious upside down cake with a quick lemon glaze.
Serves: 10-12 slices
For the Cranberries:
  • 4 tablespoons (1/2 stick) unsalted butter
  • ¾ cup brown sugar
  • 9 ounces (2⅔ cups) fresh cranberries (I used about 12 ounces of cranberries in my cake)
  • ¼ cup fresh orange juice
For the Cake:
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • ½ cup whole milk
  • ¼ teaspoon cream of tartar
For the Glaze:
  • 2½ cups powdered sugar
  • juice of 1 lemon
  1. Preheat your oven to 400 degrees F. In an 8 or 9-inch round cake pan (I used an extra-deep 8-inch round), add 4 tablespoons of unsalted butter and ¾ cup of brown sugar. Place in the hot oven and let melt together, stirring every 5 minutes or so, until the sugar is mostly dissolved and has started to caramelize a bit, about 15 minutes. Remove from the oven and let cool a bit. Toss the cranberries in your orange juice, then add them to the pan and toss with the brown sugar mixture. Set aside. Reduce the heat of your oven to 350 degrees F.
  2. In a small bowl, whisk together your flour, baking powder, and salt. Set aside. In the bowl of your mixer, beat together your butter and sugar until fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add in your vanilla mix. Add in your egg yolks (reserving the whites in another bowl) one at a time, scraping down the sides of the bowl as needed. Add in your milk alternating with the flour mixture, starting and ending with the flour, beating until just moistened. Place the batter in a large bowl and set aside.
  3. Clean out your mixing bowl and add in your egg whites and cream of tartar. Whisk until the whites have reached very soft peaks and are able to stand a bit on their own, about 5 minutes or so (you don't want them to become stiff peaks). Gently fold the whipped egg whites into the cake batter in three batches, being careful not to overmix. Once finished, gently spread the batter on top of the cranberries. Bake until golden brown and set, and the cake starts to pull away from the sides of the pan, about 40-45 minutes. Let the cake cool for 30 minutes or so before inverting onto a plate.
  4. When the cake has cooled a bit more, whisk together the powdered sugar and lemon juice. If you'd like the glaze to be thicker or thinner, adjust the amount of sugar or juice you're using. Use a spoon to drizzle the glaze over the cake, and serve. This will keep well, covered and at room temperature, for up to 2 days, then covered and refrigerated for an additional 2 days.
Recipe by The Crepes of Wrath at