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Delicious Cranberry Orange Upside-Down Cake with Brown Butter Caramel

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A moist and flavorful upside-down cake featuring tart cranberries, bright orange zest, and a rich brown butter caramel topping. Perfect for seasonal gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup fresh cranberries (about 120g)
  • ½ cup brown sugar (100g)
  • 3 tablespoons unsalted butter, browned (42g)
  • 1 tablespoon fresh orange zest
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • 5 tablespoons unsalted butter, softened (70g)
  • 2 large eggs, room temperature
  • ½ cup whole milk (120ml) (substitute almond milk for dairy-free)
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9-inch cake pan or cast-iron skillet and set aside.
  2. In a small saucepan over medium heat, melt 3 tablespoons unsalted butter. Swirl occasionally until butter turns golden brown and smells nutty, about 5 to 7 minutes. Remove from heat immediately.
  3. Stir ½ cup brown sugar into the browned butter until fully combined and glossy. Add fresh orange zest and mix well.
  4. Spread fresh cranberries evenly over the bottom of the prepared pan. Pour the brown butter caramel mixture evenly over the cranberries, tilting the pan to coat them fully.
  5. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  6. In another bowl, beat softened butter with granulated sugar until light and fluffy.
  7. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and fresh orange juice.
  8. Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry. Fold gently with a spatula until just combined; do not overmix.
  9. Spoon batter carefully over the cranberry and caramel layer, smoothing the top with a spatula.
  10. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and edges are golden brown. Cake should spring back gently when pressed.
  11. Let cake cool in the pan for about 15 minutes. Run a knife around edges and invert onto a serving plate carefully.

Notes

Use fresh, firm cranberries for best texture; frozen cranberries can be used if thawed and drained. Browning the butter carefully is key to avoid burnt flavor. Folding the batter gently prevents a dense cake. Let the cake cool slightly before inverting to avoid caramel running off. Adding a teaspoon of honey or maple syrup to the caramel can mellow tartness if desired.

Nutrition

Keywords: cranberry cake, orange cake, upside-down cake, brown butter caramel, holiday dessert, easy cake recipe, autumn dessert

Find it online: https://elvafood.com/delicious-cranberry-orange-upside-down-cake-recipe-easy-homemade-brown-butter-caramel-dessert/