Even though the turkey is the star of the Thanksgiving dinner, my favorite part is always the sides and the desserts.
Since I’m not much of a pie person, I like to have at least one cake for Thanksgiving.
This cranberry upside down cake is a great option for Thanksgiving dessert. It is very easy to put together and is a yummy combination of sweet and tart.
The cake itself is a sweet vanilla cake. It’s topped with a buttery brown sugar cranberry topping. The cranberries in the topping bake down to an almost cranberry-sauce consistency and are so delicious with the cake!
Cranberry Upside Down Cake
- 1/4 cup butter
- 3/4 cup brown sugar (packed)
- 2 cups fresh cranberries
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1 cup granulated sugar
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/8 teaspoon cream of tartar
- Preheat an oven to 350 F.
- Put butter in 9-inch round cake pan, and place it in the oven while the oven preheats. Leave it in there until it melts (keep an eye on it, though).
- Once butter has melted, sprinkle brown sugar evenly over the pan.
- Arrange cranberries in an even layer over the brown sugar. Set aside.
- To make the cake, in a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, using an electric mixer (either hand or stand), beat together the butter and granulated sugar on until light and fluffy, about 2 to 3 minutes.
- Add the egg yolks one at a time, beating well after each addition.
- Add the vanilla and buttermilk; mix well.
- Add the flour mixture, and stir until just incorporated.
- In a separate bowl, beat the egg whites until soft peaks form.
- Add the cream of tartar, and continue to beat until stiff peaks form.
- Gently fold the whites into the batter.
- Carefully pour the batter over the cranberries in the cake pan.
- Bake 45-55 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes.
- Run a knife around the edges of the pan to loosen the cake.
- Invert onto a serving plate, let stand for 5 minutes, and then lift off the pan.