Cranberry Upside-Down Cake

16 servings
45 min prep time
1 hr 40 min total time

This tart and bright cranberry cake makes for a festive and easy dessert to share.  Top with a dollop of sweetened and spiked crème fraîche. 

Ingredients

Cake

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Vermont Creamery Unsalted Cultured Butter - 86% Butterfat softened

1 cup sugar

2 eggs

1 teaspoon freshly grated orange zest

1 teaspoon vanilla extract

1/2 cup milk

1 cup Vermont Creamery Mascarpone

Brown Sugar and Cranberry Topping

1/2 cup Vermont Creamery Unsalted Cultured Butter - 86% Butterfat

1 cup firmly packed brown sugar

1 1/2 cups cranberries

Spiked Crème Fraîche

1/2 cup Vermont Creamery Crème Fraîche

2 tablespoons powdered sugar

1 to 2 teaspoons aged whiskey

Directions

  • STEP 1

    Heat oven to 350°F. Generously butter an 8- to 9-inch round cake pan and set aside.

  • STEP 2

    Whisk together flour, baking powder, baking soda, and salt in small bowl. Set aside.

  • STEP 3

    Cream butter and sugar in large bowl with an electric mixer until pale and fluffy. Add eggs, one at a time, beating after each addition. Stir in orange zest, vanilla, and milk until well mixed. Add flour mixture; stir until just combined. Gently whisk in mascarpone. Set aside.

  • STEP 4

    Place 1/2 cup  butter and brown sugar in small saucepan.  Cook over medium-high heat, stirring occasionally, until butter has melted and incorporated with the sugar. Pour into bottom of prepared cake pan; use a spoon to spread evenly onto bottom of pan.

  • STEP 5

    Sprinkle cranberries in an even layer over the brown sugar sauce.

  • STEP 6

    Pour cake batter over cranberries and gently smooth batter into an even layer. Bake 40-45 minutes or until cake is set, lightly browned and slightly pulling away from edges of pan.

  • STEP 7

    Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely.

  • STEP 8

    Combine crème fraiche, powdered sugar, and whiskey in small bowl. Gently stir until smooth.

  • STEP 9

    Serve thick wedges of the cake topped with a generous dollop of spiked crème fraiche.