Cranberry Upside-Down Cake Recipe

A close up side view shot of a holiday upside down cranberry cake.Ingredients for the Cake
1 1/2 c. fresh cranberries
2 tbsp. chopped walnuts or pecans
1 tsp. grated orange rind
1/2 c. butter, softened and divided
1/2 c. packed dark brown sugar
2 tbsp. freshly squeezed orange juice
1/4 tsp. cinnamon
1 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 c. sugar
1 tsp. vanilla
1 egg
1/2 c. fat-free buttermilk

Ingredients for the Glaze
1 c. confectioners’ sugar
1 tsp. melted butter
2 tbsp. freshly squeezed orange juice

Preheat to 350°. Coat a 9” square pan or a 9-10” round pan with cooking spray and dust with flour.

In a small bowl, combine cranberries, pecans, and orange zest.

In small saucepan, melt 2 tbsp butter over medium. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 min., stirring constantly. Pour into baking pan. Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.

In a large bowl with a mixer set on medium, beat sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, and flour mixture. Spoon over cranberries.

Bake 40 minutes or test with a toothpick (insert in center of cake to see if it comes out clean). Cool in pan for 5 minutes. Invert onto plate to finish cooling.

Beat glaze ingredients and drizzle over cake. Enjoy!

Download the recipe card HERE.