This Upside Down Cranberry Cake is buttery and moist, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!
If you love this recipe, you won’t want to miss our Cranberry Christmas Cake and Cranberry Orange Pound Cake.
I can’t get enough cranberries right now. I bought several extra bags the last time I was at the store, not even knowing what I would do with all of them. Thank goodness they freeze so well, so I can make this Cranberry Cake all year round.
This would definitely make a perfect dessert for Thanksgiving or Christmas!
Cranberry Cake Recipe
Here’s what you’ll need to make this cake:
(Scroll down for the complete printable recipe card.)
- Cranberries: Our star ingredient
- Sugars: Granulated sugar and brown sugar
- Unsalted butter: Some is softened and some is cold, cut into cubes
- Eggs: Adds moisture and richness to the batter.
- Half n Half: This is equal parts heavy cream and whole milk
- All-purpose flour: Spooned and leveled
- Baking powder: To give the cake lift
- Vanilla: For flavor
- Orange zest: For a bright, citrusy component
- Salt: Heightens all the other flavors
Use fresh or frozen cranberries!
How to Make Cranberry Cake
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
- In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
- Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
- Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.
How to Store
The cake keeps and freezes well. To store, allow cake to cool completely, then wrap tightly in plastic wrap and leave in a dry, cool place for up to 1 week. To freeze, wrap the fully cooled cake in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw overnight in the fridge, still wrapped, then bring to room temperature.
More Cranberry Recipes:
- Cranberry Fluff
- Apple Cranberry Crisp
- Cranberry Christmas Cake
- Cranberry Orange Pound Cake
- Homemade Cranberry Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Upside-Down Cranberry Cake
Ingredients
- 1 1/4 cups fresh cranberries
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter , cut into cubes
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons orange zest
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
- In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
- Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
- Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.
Video
Notes
Nutrition
Other Notes
I am going to make this on the weekend, but don’t know what half and half is (I’m in Australia)?? Can I also use frozen cranberries, as we don’t have fresh here? Thank you Dee
Hi Dee! All of that information is in the recipe card, thanks!
Could I use dried cranberries in this recipe?
I would not recommend that. They won’t break down and release juice that creates the texture and topping which makes this cake so delicious.
Amy, I’d like to add walnuts to the bread batter part. I’d just dust them in flour and mix into batter. Will that hurt anything within this recipe?
Hi Kathy! I think that sounds great! It shouldn’t hurt the recipe at all if you don’t go overboard – maybe only 1/3 cup max and make sure they’re chopped finely, otherwise the batter could become too crumbly.
Amy? Thank you for the reply! I agree on the measurement portion of nuts. Will let you know how it turns out. Thanks again!
Kathy
Everyone that tried it loved it. Took it to the dance. I used 1% milk.
What a great way to use leftover cranberries!
Holy drool. I think I could eat this entire thing in one sitting… and then some! Looks so simple and so delicious. Totally need to try this during the holiday season!
This is very wonderful. Thank you.
:)
I kind of love that you guys don’t have turkey on Thanksgiving. I mean, does ANYONE actually like it?! I thought I was SO done with sweets after Thursday, but apparently not because now I’m craving this quickbread!
I live in a small isolated town…and they don’t sell half and half at the store. Would you recommend another dairy product? Is any other type of milk fine?
Whole milk will be fine. The cake might not be quite as moist, though because the fat content will be lower. Just make sure not to over-bake it. It will still be delicious!
Can you substitute sugar with maple syrup or honey ?
I haven’t tried that. I developed the recipe using sugar, so that’s what I would recommend for optimal results.
Can you use dried cranberries instead of fresh ones?
I would not recommend that. They won’t break down and create the texture and topping that makes this cake so delicious.
When you say fresh cranberries, are you talking about the ones that are really hard?
Yes. The cranberries in the produce section that come in a bag.
Can never have enough cranberries! This was a perfect addition to Thanksgiving dinner.
Thanks, Mom! So was your pie!!
Have you tried baking it with the Cranberries on top?
Could you substitute raspberries or blueberries for cranberries?
Hi Sherry – raspberries might be too delicate that they break down so quickly and burn, but blueberries should be ok.
Have you tried to substitute the orange zest with lemon zest?
No, I haven’t. But I’m sure that would also be wonderful!
This looks and sounds delicious, Amy!
Belated Happy Thanksgiving to you and your family!
*Hugs*
Same to you, Dani! Thank you!