Orange Cranberry Cake

Embrace the Warm Flavors of Fall with Upside-Down Orange Cranberry Cake

Introduction
Welcome to the cozy world of fall baking with an irresistible Upside-Down Orange Cranberry Cake! This cake is a delightful blend of tart cranberries, sweet oranges, and a tender, buttery base. With a caramelized top that elevates its appeal, this dessert is a showstopper for any gathering. Subscribe today to get this recipe straight to your inbox!

Why You’ll Love This Recipe:
This cake is an all-around winner! It brilliantly balances flavors with the tartness of cranberries and the sweetness of oranges. Its preparation is straightforward, making it an inviting project for seasoned bakers and newbies alike. This treat is also family-friendly, sure to be adored by all ages.

Ingredients:
– 1 1/2 cups fresh cranberries
– 1 large orange, thinly sliced
– 3/4 cup granulated sugar, divided
– 1 cup unsalted butter, softened
– 1 cup light brown sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup buttermilk

Necessary Tools:
– 9-inch round cake pan
– Parchment paper
– Large mixing bowls
– Electric mixer
– Spatula
– Whisk
– Toothpick

Ingredient Swaps and Additions:
Feel free to personalize your cake! Swap cranberries with raspberries for a different tartness, or add a pinch of cinnamon for warmth. Lemon zest can be used instead of orange slices for a zingy twist.

Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Prepare your cake pan with grease and parchment lining.
2. Evenly scatter cranberries in the pan and layer with orange slices, sprinkling with 1/4 cup sugar.
3. Cream the butter, brown sugar, and remaining sugar until fluffy.
4. Incorporate eggs one by one, followed by vanilla.
5. Whisk together the flour, baking powder, soda, and salt in another bowl.
6. Mix dry ingredients into the butter in three parts, alternating with buttermilk, ending with flour.
7. Pour the batter over fruits, smooth the top, and bake for 50-60 minutes.
8. Cool the cake for 10 minutes before inverting onto a platter to cool completely.

Serving Suggestions:
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat. A cup of hot tea or coffee complements it perfectly.

Pro Tips for Success:
For a perfectly moist texture, ensure not to overmix the batter. Fresh cranberries provide the best flavor, though frozen ones can also be used. Allow the cake to cool slightly before inverting to prevent sticking.

Storing and Reheating:
Store any leftovers in an airtight container at room temperature for up to two days. To reheat, cover with foil and warm in a preheated oven at 300°F for 10 minutes.

FAQ Section:
– **Can I use frozen cranberries?** Yes, just thaw them beforehand.
– **What if I don’t have buttermilk?** Substitute with a mix of milk and lemon juice or vinegar.
– **Do I need parchment paper?** It helps the cake release smoothly.

Conclusion:
The Upside-Down Orange Cranberry Cake is not only visually stunning but also incredibly easy to prepare. Its harmonious blend of flavors is sure to win hearts, whether served at a family dinner or a special event. We’d love to hear your experiences and see your photos! Tag us on Instagram or Pinterest.

Nutritional Information:
Approximate per serving:
– Calories: 380
– Protein: 5g
– Carbohydrates: 58g
– Fat: 15g
– Sugar: 35g

Upside-Down Orange Cranberry Cake

A delightful blend of tart cranberries, sweet oranges, and a tender, buttery base, topped with caramelized fruit, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Topping

• 1 1/2 cups fresh cranberries You can use frozen cranberries, thawed.
• 1 large orange, thinly sliced Lemon zest can be used instead for a zingy twist.
• 1/4 cup granulated sugar Used for sprinkling over the fruit.

See also  Santa's Pumpkin Spice Meltaway Cookies

For the Cake

• 3/4 cup granulated sugar, divided Includes sugar used in the topping.
• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk Can be substituted with milk mixed with lemon juice or vinegar.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare your cake pan with grease and parchment lining.
2. Evenly scatter cranberries in the pan and layer with orange slices, sprinkling with 1/4 cup sugar.

Cake Mixture

1. Cream the butter, brown sugar, and remaining sugar until fluffy.
2. Incorporate eggs one by one, followed by vanilla.
3. Whisk together the flour, baking powder, soda, and salt in another bowl.
4. Mix dry ingredients into the butter in three parts, alternating with buttermilk, ending with flour.

Baking

1. Pour the batter over fruits, smooth the top, and bake for 50-60 minutes.
2. Cool the cake for 10 minutes before inverting onto a platter to cool completely.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 300mgFiber: 1gSugar: 35g

Notes

Serve this cake with whipped cream or vanilla ice cream. For a moist texture, do not overmix the batter. Store leftovers in an airtight container for up to two days.

Tried this recipe?

Let us know how it was!