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Cranberry-Raspberry Upside Down Cake Recipe

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★★★★★

4.7 from 86 reviews

This Cranberry-Raspberry Upside Down Cake combines tart cranberries and sweet raspberries baked under a moist, tender cake batter. The vibrant fruit layer caramelizes slightly during baking, creating a stunning presentation and a deliciously tangy contrast to the buttery cake. Perfect for fall and winter gatherings, this cake is a delightful dessert served warm or at room temperature, optionally accompanied by ice cream.

Ingredients

Scale

Fruit Layer

  • 6 cups (680g) cranberries, fresh or frozen
  • 2 cups (284g) raspberries, fresh or frozen
  • 3/4 cup (150g) sugar (from the divided sugar)

Cake Batter

  • 1 cup (224g) unsalted butter, softened
  • 1 1/4 cups (250g) sugar (from the divided sugar)
  • 1 tsp lemon zest
  • 2 tsp vanilla extract
  • 3 large 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×3-inch springform pan thoroughly with butter, then line the bottom with parchment paper to prevent sticking.
  2. Cook Fruit Layer: In a medium saucepan over medium heat, combine the cranberries and 3/4 cup sugar. Cook just until the cranberries start to burst and the sugar dissolves, about 5-7 minutes. Turn off the heat and gently stir in the raspberries. Pour this berry mixture evenly into the prepared springform pan.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with 1 1/4 cups sugar, lemon zest, and vanilla extract until the mixture is light and fluffy. This should take about 5 to 8 minutes using a mixer at medium-high speed.
  4. Add Eggs: Add the eggs one at a time to the creamed butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure everything is well incorporated.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and almond meal to distribute the leavening agents evenly.
  6. Mix Batter: Add half of the dry ingredient mixture to the butter mixture and mix until just combined. Then add half the buttermilk and mix again. Repeat with the remaining flour mixture and buttermilk, mixing just until smooth without overmixing.
  7. Assemble Cake: Carefully spread the batter evenly over the berry layer in the springform pan, smoothing the surface gently.
  8. Bake: Place the springform pan on a baking sheet lined with foil (to catch any leaks) and bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Invert: Remove the cake from the oven and allow it to cool for about 30 minutes. Run a knife around the edges, then carefully invert the cake onto a serving platter so the fruit layer is on top.
  10. Serve: Serve the cake warm or at room temperature, optionally with a scoop of ice cream or as is for a delightful fruit-forward dessert.

Notes

  • Using fresh berries ensures better texture but frozen berries work well too; just thaw and drain any excess liquid before cooking.
  • Be cautious when inverting the cake to avoid breaking the delicate berry topping.
  • The almond meal adds moisture and a subtle nutty flavor but can be substituted with an equal amount of flour if unavailable.
  • Make sure the eggs are at room temperature for better cake structure and volume.
  • Placing the pan on a foil-lined baking sheet prevents oven messes from possible berry juice leaks.

Keywords: cranberry upside down cake, raspberry cake, holiday dessert, fall dessert, fruit upside down cake

Find it online: https://topreci.com/cranberry-raspberry-upside-down-cake-recipe/