This simple cranberry orange upside-down cake is a must make. Made with fresh cranberries that are cooked down into a syrupy sweet jam for the topping and a soft buttery orange cake, this is one fabulous dessert.
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 10
Ingredients
For the topping
2cups(200g)fresh cranberries
⅓cup(75g)unsalted butter
¾cup(165g)light brown sugar, packed
For the cake
1 ¼cups(162g)all-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
⅓cup(75g)unsalted butter, softened
¾cup(150g)granulated sugar
1tablespoonorange zest
1teaspoonvanilla extract
3large eggs, separated
½cup(120ml)orange juice
Instructions
Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper and lightly spray the paper with cooking spray.
Make the topping
Arrange the cranberries evenly in the bottom of the pan; set aside.
In a large nonstick pot, melt the butter over medium heat. Stir in the sugar and cook for 2 minutes. Pour evenly over the cranberries; set aside.
Make the cake
Preheat the oven to 350ºF.
In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk. In a medium bowl, beat the butter and sugar on medium speed until well mixed and fluffy.
Beat in the orange zest and vanilla extract. Beat in the egg yolks, one at a time, until well combined.
Reduce the speed to low, add half the flour mixture followed by the orange juice. Add the remaining flour mixture, mix until just incorporated.
Add egg whites to a separate medium bowl. Using clean beaters, beat the egg whites on medium-high speed until they hold stiff peaks.
Fold 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites. Pour the batter over the cranberry mixture.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack for 10 minutes.
Run a knife around the cake to loosen it from the pan and invert it onto a serving plate. Gently peel off the parchment paper if it sticks to the top of the cake. Serve warm or at room temperature.
The cake will keep for up to 2 days covered and stored in the refrigerator.