Ingredients

6 cups (680g) cranberries, fresh or frozen

2 cups (284g) raspberries, fresh or frozen

2 cups (400g) sugar, divided

1 cup (224g) unsalted butter, softened

1 tsp lemon zest

2 tsp vanilla extract

3 eggs, room temperature

2 cups (260g) all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup (42g) almond meal

1 cup buttermilk

Instructions

Step 1: Preheat your oven to 350°F. Grease an 8×3-inch springform pan with butter and line the bottom with parchment paper for easy removal.

Step 2: In a saucepan over medium heat, combine the cranberries and 3/4 cup sugar. Cook just until the cranberries start to burst and the sugar dissolves. Remove from heat and gently stir in the raspberries. Pour the berry mixture evenly into the prepared pan.

Step 3: In a large bowl, cream together the softened butter, 1 1/4 cups sugar, lemon zest, and vanilla extract until light and fluffy, about 5 to 8 minutes. Scrape down the bowl.

Step 4: Add the eggs one at a time to the butter mixture, beating well and scraping the bowl after each addition.

Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and almond meal.

Step 6: Add half of the dry ingredients to the butter mixture and mix until just combined. Pour in half of the buttermilk and mix gently. Repeat with the remaining dry ingredients and buttermilk until the batter is smooth.

Step 7: Spread the batter evenly over the berry layer in the pan.

Step 8: Place the springform pan on a baking sheet lined with foil to catch any possible leaks. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the cake to cool in the pan for about 30 minutes. Carefully invert the cake onto a serving platter to reveal the beautiful berry topping. Serve warm or at room temperature, with ice cream if desired.

Tips & Variations

Use fresh berries when in season for the best flavor, but frozen berries work well too—just don’t thaw them before cooking the cranberries.

Almond meal adds a subtle nutty flavor; you can substitute it with finely ground walnuts or pecans if preferred.

For a dairy-free version, substitute the butter with coconut oil and buttermilk with a plant-based milk plus a tablespoon of vinegar.

Adding a sprinkle of cinnamon or nutmeg to the dry ingredients gives the cake a warm, spicy note.

Storage

Store any leftover cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy warm. This cake also freezes well—wrap tightly and freeze for up to 3 months, thawing overnight in the fridge before serving.

FAQs

Can I use a different type of pan for this cake?

Yes, you can use a similar-sized round or square pan, but make sure to line it properly and be careful when inverting the cake, as the springform pan makes this process easier.

What can I serve with this upside down cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a simple dusting of powdered sugar. Fresh berries or a drizzle of lemon glaze are also lovely accompaniments.