Jump to Recipe

Cranberry Upside Down Cake



prep time:

45 mins

cook time:

50 mins

Total time:

1 hour 35 mins





  1. Heat oven to 350ºF.
  2. Generously butter 8- to 9-inch round cake pan; set aside.
  3. Whisk together flour, baking powder, baking soda and salt in small bowl. Set aside.
  4. Cream 1/2 cup butter and granulated sugar in large bowl with electric mixer until pale and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in milk, orange zest and vanilla until well mixed. Add flour mixture; stir until just combined. Gently whisk in mascarpone. Set aside.
  5. Combine 1/2 cup butter and brown sugar in small saucepan. Cook over medium-high heat, stirring occasionally, until butter has melted and incorporated with sugar. Pour into bottom of prepared cake pan; use spoon to spread evenly onto bottom of pan.
  6. Sprinkle cranberries in an even layer over the brown sugar sauce.
  7. Pour cake batter over cranberries; gently smooth batter into an even layer. Bake 40-45 minutes or until cake is set, lightly browned and slightly pulling away from edge of pan.
  8. Cool cake in pan 10 minutes, then invert onto cooling rack. Cool completely.
  9. Combine crème fraîche, powdered sugar and whiskey in small bowl. Gently stir until smooth.
  10. Serve thick wedges of cake topped with generous dollop of spiked crème fraîche.