Recipe By fondantfrenzy
Published Jun 19th
Prep 20m Cook 1h Additional 20m Ready In 1h 40m
Servings 1 9-inch cake Calories 564.9

Amazingly good cranberry upside-down cake – the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Recipe Ingredients

  • ¾ cup firmly packed brown sugar
  • ¼ cup unsalted butter
  • ¾ pound fresh cranberries
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 eggs, separated, divided
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ⅓ teaspoon cream of tartar
  • 1 cup heavy cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
  2. 2 Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
  3. 3 Mix flour, baking powder, and salt together in a bowl.
  4. 4 Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
  5. 5 Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
  6. 6 Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
  7. 7 Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
  8. 8 Cut the cooled cake into wedges and top with whipped cream.

Nutrition Facts

  • Calories 564.9
  • Carbohydrate 71.3 g
  • Cholesterol 128.7 mg
  • Fat 29.9 g
  • Fiber 2.6 g
  • Protein 5.3 g
  • Saturated Fat 18.4 g
  • Sodium 237.1 mg
  • Sugar 48.6 g


  1. I'm not a fan of super sweet desserts--and with that said, I found this cake to actually need more sugar in it. While I love a really bright burst of tart cranberry flavor, I felt like this was a bit too tart. I'm thinking that another 1/4-1/3 cup brown sugar in the topping would go - Read more ...

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