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Cranberry Upside Down Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8


  • ½ lb. butter very soft
  • 1 cup brown sugar
  • ¼ tsp. cinnamon
  • 2 cups cranberries fresh or frozen - at room temp. (if frozen, thaw, rinse, drain and dry them)
  • 1 cup sugar
  • 1 egg yolk at room temp.
  • 2 large eggs at room temp.
  • cup sour cream at room temp.
  • 1 tsp. vanilla
  • ½ tsp. salt
  • cups cake flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda


  • Make sure the ingredients are at room temperature. I used White Lily flour the first time I made the cake (NOT the self-rising kind) and I thought it came out a bit less dense than the cake flour version, but both were good.
  • Position the rack in the lower third of the oven and preheat it to 350°
  • Lightly butter the sides and bottom of a 9" cake pan. (I don't have a 9" cake pan so I used a 10½" iron skillet. My friend used a springform pan.) You want the sides of the pan to be at least 2½" high.
  • Put 1½ sticks of butter in a bowl.
  • With a wooden spoon cream together the butter, sugar and one egg yolk.
  • Switch to a whisk and mix in the additional eggs one at a time. Whisk until the sugar begins to dissolve and the batter is smooth.
  • Whisk in the vanilla, sour cream and salt.
  • Sift in the cake flour, baking powder and baking soda directly into the wet ingredients. I don't have a sifter so I just ran a fork through the flour mixture before adding it. Stir until all the ingredients are combined and the batter becomes satiny.
  • Put the remaining 4 Tbs. of butter into the pan and set it in the oven to melt.
  • Then mix the brown sugar and cinnamon into the butter. Spread this out as evenly as you can and put the rinsed and drained cranberries over the top.
  • Spread the batter over the top of the cranberries and pop it into the oven.
  • Bake for 50-60 minutes. Cool for 5-10 minutes and then dump it out on a plate.