Try this easy and delicious recipe for cranberry upside down cake from Nigella Lawson. It’s a perfect dessert for the holiday season.
Updated November 2024
This recipe is adapted from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking.
It pairs sweet and sour, which we think is one of the best matches in the dessert world.
And the cranberries make it the perfect festive dessert for Thanksgiving or Christmas.
We think you’ll love it as much as we do!
Cranberry Upside Down Cake Recipe
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Cranberry Upside Down Cake Recipe
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 cup sugar
- 3/4 cup or 6 oz cranberries
- 3/4 cup self-rising cake flour
- pinch of salt
- 1 tsp cinnamon
- 2 large eggs
- 1 – 1 1/2 Tbsp whole milk
Instructions
- Preheat oven to 350 degrees F, and put in a baking sheet to heat at the same time.
- Melt 1/4 cup butter in an 8″ cast iron frying pan (or tarte-tatin dish). Add 1/2 cup sugar, stir. Add the cranberries. Stir. Set aside while mixing the cake.
- Put flour, salt, cinnamon, remaining sugar, 1/2 cup of butter, and the eggs in a food processor and blitz to combine. Add enough milk to make a batter of soft, dropping consistency. (Note: I am one of the rare adults without a food processor so did this by hand and it turned out fine.)
- Pour batter over berries and transfer immediately to heated baking sheet in oven.
- Cook for 30 minutes or until cake is gold and risen.
- Remove from oven and place a plate on top of the pan. Turn upside down and lift the pan off (carefully!).
- Serve warm with whipped cream or ice cream.
Have you ever tried cranberry upside down cake? If not, we highly recommend it!
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