Upside-Down Cranberry Cake Recipe - Belly Full (2024)

Published: November 25, 2016Updated: August 25, 2022Author: Amy

This Upside Down Cranberry Cake is buttery and moist, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!

If you love this recipe, you won’t want to miss our Cranberry Christmas Cake and Cranberry Orange Pound Cake.

I can’t get enough cranberries right now. I bought several extra bags the last time I was at the store, not even knowing what I would do with all of them. Thank goodness they freeze so well, so I can make this Cranberry Cake all year round.

This would definitely make a perfect dessert for Thanksgiving or Christmas!

Cranberry Cake Recipe

Here’s what you’ll need to make this cake:
(Scroll down for the complete printable recipe card.)

• Cranberries: Our star ingredient
• Sugars: Granulated sugar and brown sugar
• Unsalted butter: Some is softened and some is cold, cut into cubes
• Eggs: Adds moisture and richness to the batter.
• Half n Half: This is equal parts heavy cream and whole milk
• All-purpose flour: Spooned and leveled
• Baking powder: To give the cake lift
• Vanilla: For flavor
• Orange zest: For a bright, citrusy component
• Salt: Heightens all the other flavors

How to Make Cranberry Cake

(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)

1. Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
2. In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
3. In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
4. Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
5. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
6. Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.

How to Store

The cake keeps and freezes well. To store, allow cake to cool completely, then wrap tightly in plastic wrap and leave in a dry, cool place for up to 1 week. To freeze, wrap the fully cooled cake in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw overnight in the fridge, still wrapped, then bring to room temperature.

More Cranberry Recipes:

• Cranberry Fluff
• Apple Cranberry Crisp
• Cranberry Christmas Cake
• Cranberry Orange Pound Cake
• Homemade Cranberry Sauce

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!