Upside-Down Cranberry-Caramel Cake with Orange & Spice
This Upside-Down Cranberry-Caramel Cake is a holiday showstopper — rich with gooey caramel, bursting cranberries, and an orange-scented, tender crumb. Infused with warm spices and a touch of molasses, it’s equal parts cozy and elegant. Serve it warm with whipped cream or vanilla ice cream for a dessert that’s unforgettable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16–20 slices 1x
Ingredients
Butter or cooking spray (for greasing pans)
1⅓ cups (10 oz / 284g) packed light brown sugar
24 tbsp (3 sticks / 12 oz / 342g) unsalted butter, melted
2 tbsp unsulphured molasses or maple syrup
Cake Batter:
4 cups (17 oz / 484g) all-purpose flour
2 cups (14 oz / 396g) granulated sugar
4 tsp (18g) baking powder
2 tsp salt
6 large eggs, room temperature
2 cups (17 oz / 484g) sour cream
Zest of 2 oranges
Zest of 2 oranges
½–1 tsp ground ginger (adjust to taste)
Few gratings fresh nutmeg (optional)
Fruit Layer:
5 cups (20 oz / 576g) fresh or frozen cranberries
Instructions
Prep pans: Grease two 9-inch round cake pans or equivalent with butter or cooking spray.
Make caramel base: In a small bowl, stir together brown sugar, melted butter, and molasses. Divide between pans and spread evenly. Top each with a layer of cranberries.
Make batter: In a large bowl, whisk flour, sugar, baking powder, salt, ginger, and nutmeg. In a separate bowl, beat eggs, sour cream, orange zest, and remaining melted butter. Combine wet and dry ingredients, mixing just until smooth.
Assemble: Spoon batter gently over the cranberries in each pan and smooth the tops.
Bake at 350°F (175°C) for 35–45 minutes, or until golden and a toothpick comes out clean.
Cool for 10 minutes, then carefully invert onto serving plates. Let the cranberry topping settle before lifting the pan.
Nutrition
- Calories: 360 kcal
- Fat: 18g
- Carbohydrates: 46g
- Fiber: 2g