Imagine a dessert that's not just a cake, but a breathtaking masterpiece of caramelized berries and moist, tender crumb that will make your guests stop and stare in awe. Our Cranberry Raspberry Upside Down Cake is more than just a recipe—it's a culinary experience that transforms simple ingredients into a show-stopping dessert that looks like it came straight from a professional bakery. With its vibrant ruby-red fruits nestled in a golden, buttery caramel and a perfectly baked cake base, this dessert is about to become your new go-to recipe for impressing everyone from family to dinner guests.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup fresh cranberries
- 1 cup fresh raspberries
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir continuously until the mixture becomes smooth and bubbling, about 3-4 minutes.
- Pour the caramel-like butter and sugar mixture evenly into the prepared cake pan, ensuring complete coverage of the bottom.
- Arrange fresh cranberries and raspberries in a decorative, even layer on top of the butter-sugar mixture, covering the entire bottom of the pan.
- In a separate mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- In another bowl, beat eggs and vanilla extract until light and fluffy, about 2-3 minutes.
- Gradually fold the dry ingredients into the egg mixture, stirring gently until a smooth cake batter forms. Be careful not to overmix.
- Carefully pour the cake batter over the arranged berries, spreading it evenly with a spatula to cover all the fruit.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes to allow the caramel to set slightly.
- Carefully invert the cake onto a serving plate, allowing the caramelized fruit to remain on top. Tap the pan gently if needed to release the cake.
- Let the cake cool completely for about 15-20 minutes before slicing and serving. Serve warm or at room temperature.
Tips
- Use fresh, firm berries for the best texture and flavor. Frozen berries can make the cake soggy.
- Make sure to grease the pan thoroughly to ensure easy cake release.
- When making the caramel base, stir continuously to prevent burning.
- Don't overmix the cake batter—this can lead to a tough, dense cake.
- Let the cake cool for exactly 10 minutes before inverting to allow the caramel to set but not harden completely.
- For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- This cake is best served the same day but can be stored at room temperature, covered, for up to 2 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
