Cranberry Upside Down Cake with Pecans
This post may contain affiliate links. Please see my disclosure policy for more information.
Scrumptious Cranberry Upside Down Cake topped with Pecans. This is a cranberry coffee cake paired with an upside-down cake, grab a slice!
You will use dried cranberries in this recipe. It adds the perfect tart and sweet factor to the buttery moist cake. If you are looking for a fresh and new recipe try this cranberry cake.
This cranberry upside-down cake is a fun twist on a classic pineapple upside-down cake. Same concept just a different flavor that will take your breath away.
Ingredients and notes
- Brown Sugar – Brown sugar is going to add a caramel buttery flavor to your cake.
- Butter – So we used unsalted butter, if you use salted just omit salt in the recipe.
- Unsweetened Dried Cranberries – The dried cranberries will plump up a bit as they bake and offer the perfect tart to the sweet cake.
- Pecans – The pecans add a nice crunch factor. I recommend using unsalted nuts that you roughly chop.
- Granulated Sugar – This will help add sweetness to the cake batter.
- Egg – I recommend using room temperature eggs, as it will help give you the best results in your cake texture.
- Vanilla Extract – The perfect way to sweeten the cake. You could even swap for orange for a zesty citrus twist.
- Greek Plain Yogurt – In replace of Greek yogurt you can use regular yogurt or even sour cream if needed.
- Flour – All purpose flour, make sure to measure properly.
- Baking Soda, Baking Powder, Cinnamon and Salt – Classic ingredients to finish off your cranberry cake recipe.
Step by step instructions
For the full ingredient amount and full instructions on how to make this cranberry upside-down cake, see the recipe card below.
Preheat the oven and prep your pans.
Combine the cranberries with water to plump and set aside.
Combine dry ingredients and set aside
Melt butter with brown sugar and then add to your prepared cake pan.
Cover the bottom of the pan with cranberries and pecans.
Next work on the cake batter by creaming your butter and sugar until fluffy.
Add in eggs, vanilla yogurt, and then flour mixture with spices.
Once mixed, pour over the cake, and toss in oven to bake for 55-65 minutes.
Remove the cake from the oven, let it cool in the pan for 10 minutes, then flip over on a plate. Spoon any toppings that stuck on the pan over the top.
Recipe Tips:
- Make sure the cranberries are dried and unsweet. If they are sweetened it can make your cake super sweet.
- You want to mix the butter and brown sugar long enough to combine. This is going to be the sticky glaze topping on the cake once you flip it over.
- Make sure to cream your butter and sugar together to allow it to get light and fluffy. This will help to really enhance the texture of your cake.
- Let the cake rest in the pan for 10 minutes before you attempt to flip on plate. If you rush it, you can run the risk of your cake breaking apart a bit.
STORAGE AND REHEATING TIPS
- Refrigerate: If you have leftover cranberry upside down cake, store in the fridge for 3-4 days. Then eat cold or warm it up in the microwave for a fresh out of the oven warmth.
- Freeze: Place your cake in an airtight freezer friendly container. Store your cake for 2-3 months. When you are ready to eat, just thaw in the fridge overnight. Or you can sit the cake on the counter for an hour for a quick thaw.
- Reheat: To reheat you can warm your cranberry cake in the microwave for 20 seconds or so. Don’t overheat or it can burn the brown sugar topping.
HOW TO SERVE
Serve your cranberry upside-down cake with a cup of coffee, or as a dessert to end the night! If you are feeling extra lucky, add a scoop of vanilla ice cream on the side.
FAQs
Dried cranberries can be found in the canned fruit aisle next to the raisins. You will find more than likely they are in a sealed bag.
The edges of the cake will pull away from the sides. You can also take a toothpick and stick it in the center of the cake and if it comes out clean of wet batter the cake is done.
Zest an orange and mix in the cake batter for a nice citrus twist. Or you can sprinkle with orange zest once the cake is done baking and has cooled a bit.
MORE DESSERT RECIPES
Cranberry Upside Down Cake
Ingredients
Topping Ingredients
- 2/3 cup light brown sugar
- 5 tablespoon unsalted butter
- 1 cup dried cranberries
- 1/2 cup chopped pecans
Cake Batter Ingredients
- 1 stick unsalted butter softened
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup greek plain yogurt
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Prepare an 8 or 9-inch cake pan with a non-stick spray. You can also line the bottom with parchment paper for easier release of the topping.
- In a small bowl, add the dried cranberries and fill them with warm water. Allow them to sit for 10 minutes then drain the water. Set aside.
- In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a small saucepan, melt the 5 tbsp of butter and stir in the 2/3 cup brown sugar. Once melted and combined, pour the mixture into the bottom of the prepared cake pan. Cover the bottom with cranberries and pecans. Set aside.
Nutrition
Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @courtneyssweets on Instagram so we can share it!