Cranberry Upside-Down Cake
A tawny butterscotch syrup candies the tart cranberries in the topping.
A tawny butterscotch syrup candies the tart cranberries in the topping.
Came out great. Reduce the white sugar to 3/4 cup and added a tablespoon of stevia without harming texture at all. Use parchment paper in pan to ensure it came out easier. Definitely would make again.
I have made this recipe many times and always get rave reviews when I serve it. Yesterday I was in a hurry and by mistake only used 1/4 butter instead of 1/2 cup as stated in the recipe. Have to say that it was still equally delicious!! This is by far one of the most delicious, impressive looking and easiest recipes I have found even when I make a mistake!
My FAVORITE go-to dessert! I have adjusted the recipe to make individual cranberry upside down cakes in a muffin tin. Just divide everything evenly amongst the 12 muffin tins and bake for about 30-35 minutes instead of 55 minutes... checking with a toothpick to make sure they are done completely through.
3.5 stars- just between a good solid recipe and special occasion-worthy. I'm giving 4, as I'm sure it would have been more beautiful and I'd have liked it more, had I not over-cooked the glaze. It was hard to tell if the sugar was fully dissolved- I think I cooked it into toffee. I liked the flavor and texture of the cake layer. I used the whole bag of cranberries, since I resorted to a 10-inch springform pan. It accommodated more berries; and the cake gained enough volume in spite of the larger pan. It took eight to ten minutes less to bake.
Beautiful, tasty and simple dessert. I also used 9oz fruit, but kept the butter and sugar as per recipe. I did not have enough cranberry, so I added a handful of blueberries. I still needed 55 min to bake.
This is a colorful and tasty holiday dessert. Not knock your socks off fab, but a solid choice and maybe more because it is different and pretty.
I love the addition of the fruit to sweeten up a fluffy white cake. We have made this two thanksgivings in a row and it has been a delicious addition ot the menu. However, make sure you spray the pan well because the bottom will become the top and you want it took look nice.
I make this cake every year when I have the "girls" over for dessert.
Great cake for the holiday season. Like other reviewers, I had two issues: the syrup needs 3 tbsp of butter and 1/2 cup packed brown sugar in order to cover the bottom of a nine inch pan, and the cook time was 37 to 40 minutes (not 55). I sliced the cranberries in half to even out the tartness.Bottom line: It's a good recipe--thanks.Could work for a breakfast cake as well with shots of espresso.
I've made this dish two years in a row for Thanksgiving and Christmas and it's a guest favorite. The recipe is easy to follow and the only change I make is adding a few rasberries to the cranberries. Great dish!
I made some adjustements based on previous reviews: 3 TBSP butter, 1/2 cup brown sugar and about 8 or 9 oz. fresh cranberries. Also only baked for 40 minutes. It came out perfect!!! The cake part was nice and fluffy and the cranberry topping was so tasteful. The cake was long gone before the apple and pumpkin pies :)
Absolutely amazing. Light texture. Will definitely make again. Must try it warm.
Loved it...Now is the season for cranberries and alway looking for something different. Easy to make, light delicious texture
To make this spectacular, increase the butter to 3 tbs, use 1/2 cup white sugar and use the full 12oz package of cranberries. Add 1 tsp. orange zest to the cake batter (yes using a single layer yellow cake mix works very well) and then after you turn it out, glaze it with 1/3 cup melted current jelly. I have been making this for 20 years! It takes it to top notch! A beautiful presentation with the increase in the cranberries. Not too sweet..a wonderful finish to a feast!
I loved the sweet-tart contrast of this cake! It was incredible light and fluffy, I baked for 40 min and used 8 oz cranberries, and it turned out perfect. It did feel like there wasn't enough butter-sugar sauce to spread over the whole base of the pan; so I will try up-ing it to 1/2 c brown sugar and 3 Tbsp butter next time, per other viewers suggestions.
I just made this cake with strawberries in place of the cranberries because I bought a bunch at the farmers market. It was DELICIOUS! My husband said it's one of the best things he's ever eaten in his life. I cooked it for about 37 min and the cake came out fluffy and light. I used 3 tbsp butter & 1/2 cup brown sugar, as recommended by previous reviewers. If possible, it might be better with whipped cream or ice cream.
The batter is similar to other CL upside-downs I've made, but with double the butter -- wow! Added a pinch of cream of tartar to the egg whites, otherwise made to recipe (using fresh berries). Served warm, very good.
Great cake. I followed the recipe exactly and although it was difficult to "fold" the egg whites into the very stiff batter, the cake turned out really well. It also freezes nicely.
I made this for the holidays and it went over very well. Following one of the tips in previous reviews, I used a yellow cake mix instead of making the cake from scratch (in the interest of saving time over the busy holidays). I doubled the brown sugar and butter mixture and used 12 oz. of fresh cranberries in an oblong glass pan. Then I just baked the cake according to the cake mix directions. I will definitely make this again.
This cake got raves from my inlaws (& my father-in-law doesn't usually care for cakes). Took the advice of other reviewers & upped the topping ingredients to 1/2 cup brown sugar, 3 tbsp butter & 9 oz cranberries, but most importantly baked only 40 minutes. Absolutely perfect--next time I'll top with whipped cream. Makes freezing cranberries well worth it! This will go into the Christmas menu from now on.
Made this cake for the first time for Thanksgiving and everyone LOVED it! Not too sweet, pretty, mild flavor...very nice! The cake was gone well before the pumpkin pie! I'm passing the recipe to my sister to make for Christmas with her husband's family! I will definitely make this one again!
I have to agree with other reviewers that the cake portion was too dry. I think cutting the baking time down to 40 minutes, as some others have suggested, would have made a big difference. The topping was quite good, so I'll give it another try with the shorter baking time.
This was fantastic but I have to admit that I cheated and I usually get upset with people who rate recipes and dont follow it precisely....I used a box of yellow cake mix and kept the cranberry part of the recipe the same. It looks so festive! WOW! What a stand out on a dessert table!
A bit too dry especially considering it had 1/2 cup of butter. Generally prefer cranberries in sauce not desserts.
The whole family LOVED this recipe!! I added some extra cranberries, 1/2 cup brown sugar and 3 TBSP of butter for topping as a personal choice ;)
This is an excellent dessert, good for both family dinners and company. Easy to make and very light. I substituted blueberries for the cranberries and they worked well. I used a spring form pan, which made transferring to a plate very easy. My family said this will definitely be a family favorite. I served it warm with ice cream. You will not be disappointed.
Awesome recipe, but as another rater said, I baked it 40 minutes. I used a 9" non-stick pan with a dark coating. Maybe the dark interior reduced the cooking time.
I made this cake this morning to test out the recipe before I brought it for Thanksgiving and my husband and I both loved this cake! An awful lot of it was eaten for breakfast! It not only looked beautiful (definitely worthy of a holiday table) but it was absolutely delicious. The cake was fluffy and the cranberries gave the top a nice tartness. The only change I made was to cook it for only 40 minutes.