autumn, recipe, sweet, winter

Cranberry Spice Upside Down Cake

 As a kid, I absolutely loved cranberry sauce with my turkey during special holiday dinners. I loved the added sweetness, and would often gobble up the red remains on my plate with a spoon.

Those memories stuck with me, and later on in life when I went cranberry picking with my family in an Ontario marsh, I cheerfully popped a fresh one into my mouth. What a dreadful surprise… those hard red round berries are incredibly bitter without a spoonful of sugar (as Mary Poppins likes to say).

That is what makes this cake so wonderful. There is an added sugary base with a touch of spices, and while the cake cooks that sugary coating softened the cranberries into puddles of jammy deliciousness and turns it all into a wonderfully caramelized sauce that drizzles down the sides and soaks into the fluffy cake center. This dessert is both sweet and tart, as the milky white soft cake offers the perfect pillow for the tang of the cranberries and the mild taste of the sauce spices.

Serious taste-bud heaven.

Cranberry Spice Upside Down Cake


– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar, divided
– 1/2 tsp cinnamon
– 1/4 tsp allspice
– 2 cups fresh or frozen cranberries
– 1 large egg
– 1 tsp vanilla or almond extract
– 1 and 1/4 cup all-purpose flour
– 1 and 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk


1. Grease an 8-inch round cake pan with 2 tbsp of the butter (I also put parchment paper on the bottom), and preheat oven to 350F. In a small bowl, stir together half the sugar and the cinnamon and allspice, and sprinkle it on the bottom of the greased pan. Lay your cranberries over top the sugar mixture.
2. With an electric mixer, stir together the rest of the butter and the sugar in a large bowl until light and fluffy. Add the egg and flavour extract. In a separate bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and fold in together. Add the milk, and then carefully spoon the cake mixture over top the cranberries.
3. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow it to cool for 20 minutes before inverting onto a plate.

The original recipe can be found here.