Best 2 Orange Cranberry Upside Down Cake Recipes

Indulge in a delightful culinary journey with this tantalizing Orange Cranberry Upside-Down Cake, a harmonious blend of citrusy sweetness and tangy cranberries. This upside-down cake is not just a dessert; it's an experience that will tantalize your taste buds from the first bite. The combination of oranges and cranberries creates a vibrant flavor profile that is both refreshing and comforting. The moist and fluffy cake pairs perfectly with the caramelized orange and cranberry topping, resulting in a symphony of flavors and textures that will leave you craving more. This article offers a collection of recipes that cater to various dietary preferences, ensuring that everyone can savor this delightful treat. From a classic rendition to a gluten-free and vegan version, these recipes provide options for bakers of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE-CRANBERRY UPSIDE-DOWN CAKE

Orange-Cranberry Upside-Down Cake image

I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. -Carrie Zuhlke, Fostoria, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 15

Ingredients

1 cup packed brown sugar
2 tablespoons butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
BATTER:
3/4 cup shortening
1-1/4 cups sugar
2 large eggs
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Steps:

Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

Upside-Down Cranberry-Orange Cake image

This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

Ingredients

3/4 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 cups fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
Pinch ground cloves
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 large eggs
3/4 cup milk
1/4 cup sour cream

Steps:

Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

Tips:

For the best results, use fresh oranges and cranberries. If using frozen cranberries, thaw them before using.
Be sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before inverting it onto a serving plate.
Serve the cake warm or at room temperature, with whipped cream or ice cream, if desired.

Conclusion:

This orange cranberry upside-down cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and is sure to be a hit with family and friends. With its bright citrus flavor and tart cranberries, this cake is a true crowd-pleaser.