Best 2 Upside Down Cranberry Orange Cake Recipes

**Unveiling the Delightful Upside-Down Cranberry Orange Cake: A Culinary Symphony of Sweet and Tangy Flavors**

Indulge in the tantalizing world of flavors with the exquisite Upside-Down Cranberry Orange Cake, a delightful culinary creation that harmonizes the vibrant tartness of cranberries and the refreshing zest of oranges, enveloped in a moist and tender crumb. This delectable cake not only boasts a stunning appearance, with a vibrant ruby-red cranberry topping, but also promises an explosion of taste in every bite. As you embark on this culinary journey, discover the secrets behind this extraordinary dessert, including a simplified version for those seeking an effortless baking experience and a gluten-free variation for those with dietary restrictions. Prepare to be captivated by the symphony of flavors and textures that await you in this remarkable Upside-Down Cranberry Orange Cake extravaganza.

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:

Use fresh cranberries and oranges. Fresh cranberries and oranges provide the best flavor for this cake. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
Preheat the oven to 350 degrees Fahrenheit. This is the ideal temperature for baking this cake.
Bake the cake for 45-50 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean.
Let the cake cool before inverting it. This will help to prevent the cake from breaking.

Conclusion:

This upside-down cranberry orange cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a special dessert, give this recipe a try.