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Cranberry Upside-Down Cake

Source: © EatingWell Magazine
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Rating: 4   Reviews: 7 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 50 Minutes
  10 servings
This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner. (Recipe adapted from The Art of Simple Food by Alice Waters.)
3/4 cup  packed light brown sugar
4 tablespoons  unsalted butter, softened, divided
2 tablespoons plus 1/4 cup  fresh orange juice, divided
1 12-ounce bag   fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup  whole-wheat pastry flour (see Note)
3/4 cup  all-purpose flour
2 teaspoons   baking powder
1/4 teaspoon  salt
2   large eggs, at room temperature (see Tip)
1/3 cup  canola oil
1 cup  granulated sugar
1 teaspoon  vanilla extract
1/2 cup  low-fat milk, at room temperature
Whipped cream  for garnish

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Cranberry Upside-Down Cake Recipe at
Preheat oven to 350°F.

Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.

Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Cranberry Cakes & Breads
Nutrition Facts per Serving
Yield:   10 servings
Calories: 357
Fat. Total: 13g
Protein: 4g
Carbohydrates, Total: 57g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 55mg
Sodium: 194mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Mary, MI Reviewed: 10/19/2010
family raved
I plan to make this again for Thanksgiving since my family raved about this dessert. I piped low fat whipped topping around the edges to decorate and it was the perfect combination with the cranberries.
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