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Spiced Cranberry Upside-Down Cake

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If you make only one cake this holiday season, make this one!  This Spiced Cranberry Upside-Down Cake is buttery, incredibly moist and topped with a spiced cranberry sauce that keep your guests coming back for more.  Even if you aren’t a baker, you can make this delicious cake!  It’s simplicity makes it the perfect dessert, even when you are pressed for time.  The sweet cranberry layer is made with whole berry cranberry sauce, cinnamon, nutmeg, ginger and cloves and takes only seconds to prepare.  The cake batter can be whipped up in a few minutes and then baked in a warm oven and the spiced cranberry aroma will make it’s way through your home and get everyone in the holiday spirit.  If you normally don’t purchase canned cranberry sauce, make an exception for this recipe.  This cake can be served warm or room temperature and is wonderful with a hot cup of coffee or tea.  Bring this special treat to the table while you are catching up with family and friends this season!  Enjoy!

 

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Spiced Cranberry Upside-Down Cake

Ingredients

  • 1 (14 oz.) can whole berry cranberry sauce
  • 1 Tbsp. orange juice
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 1/3 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Butter a 8 x 8 square baking dish well.
  3. In a small mixing bowl combine the cranberry sauce, orange juice, 1/3 cup sugar, cinnamon, ginger, nutmeg and cloves.
  4. Evenly spread the cranberry mixture into the baking dish.
  5. In your Kitchen Aid Mixer, cream the butter and 3/4 cup sugar.
  6. When light and fluffy, add the egg and vanilla and beat together.
  7. In a small bowl, sift together the dry ingredients.
  8. Slowly mix in the dry ingredients alternating with the buttermilk until a nice batter comes together.
  9. Spoon the batter on top of the cranberry mixture and smooth out carefully.
  10. Bake for 40-45 minutes or until light golden brown and a toothpick inserted into the top half of the cake comes out clean.
  11. Take the cake out of the oven and let the cake cool in the pan for 35-40 minutes.
  12. Then invert the cake onto your chosen plate or dish.
  13. Serve warm or room temperature.
  14. Left overs should be kept covered and may be heated slightly for 10 seconds in the microwave if you prefer it warm.
  15. Serves 9.
https://www.cozycountryliving.com/spiced-cranberry-upside-down-cake/

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Comments

    • Shannon says

      Thanks Chelsea! My children don’t always like cranberries, but with the added spices and this being a cranberry sauce type topping, they just loved it. I hope your family enjoys it as well:)

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