Cranberry Orange Upside-down Cake

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Author As For Me and My Homestead


For the Fruit Layer:

  • 2 Tbsp. Butter
  • 1/4 C. Brown Sugar
  • 1 Orange zested and sliced
  • 3/4 C. Cranberries fresh or frozen

For the Cake:

  • 1 1/3 C. Flour
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/2 C. Butter softened
  • 2/3 C. Brown Sugar
  • 1 Egg
  • 1 tsp. Vanilla
  • 2/3 C. Sour Cream


  1. Preheat oven to 350ยบ.

    In a round cake pan, melt 2 Tbsp. butter in the oven.  Using a hot pad, tilt pan to coat bottom and sides with butter. Set aside until after cake batter is made.

  2. Zest and slice orange.  Sprinkle half of the zest in the cake pan.  Set aside the other half for the batter.  Remove peel from the orange slices.

  3. In a bowl, combine flour, baking powder, soda, and salt.
  4. In a Kitchenaid or stand mixer, cream butter and brown sugar on medium speed for 3 minutes, scraping occasionally. Add egg and vanilla and beat another minute.
  5. Add dry ingredients and turn mixer on low. Then add in sour cream and remaining orange zest, and mix until just combined.

  6. Sprinkle the cake pan with the reserved 1/4 cup brown sugar. Place sliced oranges over the brown sugar.  Sprinkle cranberries into the pan, trying to get them mostly between the orange slices.

  7. Spoon the batter over the fruit, and spread out until it covers them evenly.

    Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool for a few minutes. Then place a large plate or platter upside-down over the cake pan, and using potholders, flip the entire thing over, so the cake comes out of the pan onto the plate upside-down.