Photo: Ellen Silverman; Styling: Toni Brogan
12 servings (serving size: 1 wedge)

A tawny butterscotch syrup candies the tart cranberries in the topping.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture.

Step 3

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and 1/2 cup butter in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 3 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.

Step 4

Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand 5 minutes, and remove the pan. Serve warm.

Ratings & Reviews

Cranberry ginger updside down cake

January 12, 2017
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.


January 18, 2016
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!

beccab3's Review

July 20, 2014
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.

FarmerD's Review

December 26, 2013
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.

Vicuska's Review

August 12, 2013
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.

MaryEliz's Review

April 04, 2012
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.

Gordon17's Review

June 24, 2011
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.

JanieRG's Review

January 04, 2011
I make this cake every year when I have the "girls" over for dessert.

Kaylan's Review

December 25, 2010
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.

spopp21's Review

December 21, 2010
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!