Cranberry Upside-Down Cake



10 min


8 Adult Sized Servings

* PLUS Cooking time: 50 minutes, Standing time: 10 minutes
Cranberry Upside-Down Cake

Recipe by Eshun Mott, Photo by Maya Visnyei


  • 1 1/4 cups granulate sugar , divided
  • 2 cups fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup sour cream


  • Preheat oven to 350F.
  • Line the bottom of a 9-in. round cake pan with parchment paper. Butter the paper and sides heavily. (The paper will stick to the pan.)
  • Sprinkle ½ cup sugar evenly over the bottom of the pan and top with cranberries. Set aside.
  • Combine flour, baking powder, ground ginger, salt, cinnamon and baking soda in a bowl and stir until uniform.
  • Combine butter and remaining ¾ cup sugar in a large mixing bowl and beat with an electric mixer until fluffy. Add eggs and yolk one at a time and beat until incorporated. Beat in vanilla.
  • Add half of the flour mixture to the butter mixture and beat until combined. Add sour cream and mix until uniform, then beat in remaining flour mixture.
  • Dollop cake batter over cranberries in pan, and use a spatula to smooth into an even layer. Bake for 50 min or until a cake tester comes out clean.
  • Let stand 10 min, then run a knife around the edge of the pan to loosen and flip, inverted, onto a serving plate.

Nutrition (per serving)

  • Calories
  • 376,
  • Protein
  • 5 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 252 mg.


Don’t fear the upsidedown factor! Place a serving plate over the pan and flip the cake before it cools completely. Replace any cranberries left behind on the parchment paper, and no one will know!