Upside-Down Cranberry-Orange Cake

This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.

Total Time:
2 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr 15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Caramel Topping:
  • 3/4 cup sugar
  • 1 tablespoon unsalted butter, plus more for the pan
  • 3 cups fresh cranberries
  • Cake:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • Pinch ground cloves
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup sour cream
Directions
  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.

  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.

  • For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.

  • Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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