Cranberry Upside-Down Cake
A stunning upside-down cake featuring tart cranberries and crunchy pecans, perfectly balanced with orange flavor—ideal for holiday gatherings or a festive dessert treat.
Ingredients
Instructions
- Melt butter in a 10-inch iron skillet.
- Add 1 cup sugar; cook and stir 3 minutes over medium heat.
- Remove from heat.
- Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside.
- In a mixing bowl, beat egg yolks until foamy.
- Gradually add remaining sugar; beat well.
- Blend in orange juice.
- Combine flour, baking powder, and salt; add to egg mixture.
- Beat egg whites until stiff; fold into batter.
- Carefully spoon batter over topping in skillet.
- Bake at 375°F for about 30 minutes or until cake tests done.
- Cool 5 minutes in skillet.
- Invert onto large serving plate.
- Serve warm.
Tips & Substitutions
For a richer flavor, use unsalted butter and consider adding a teaspoon of vanilla extract to the batter. If you don't have pecans, walnuts or almonds can be great substitutes. Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake. If you like a citrus twist, add a bit of zest from the orange to the batter.
Serving Suggestions
Serve this delightful cake warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a hot cup of tea or coffee for a comforting dessert experience. It also makes a wonderful addition to holiday gatherings or as a sweet treat alongside Aunt Annie'S Mustard for a unique flavor contrast.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or until warmed through. Alternatively, you can warm individual pieces in a toaster oven for a few minutes for a slightly crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Upside-Down Cake contains roughly 442 calories, with 5g protein, 37g carbohydrates, and 33g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries! If using fresh, you’ll need to sweeten them by cooking them down with sugar and a bit of water until they burst and form a sauce. Adjust the sugar in the recipe accordingly since canned sauce is already sweetened.
How can I tell when the cake is done baking?
The cake is done when it springs back lightly to the touch and a toothpick inserted into the center comes out clean or with just a few crumbs. Be sure to keep an eye on it towards the end of the baking time to prevent overbaking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly and store it in the fridge. Before serving, warm individual slices in the microwave or oven for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).