Best 2 Orange Cranberry Upside Down Cake Recipes

Do you crave a sweet and tangy dessert that will tantalize your taste buds and leave you wanting more? Look no further than the "Orange Cranberry Upside Down Cake," a delightful treat that combines the vibrant flavors of oranges and cranberries with the comforting warmth of a classic cake. This upside-down cake is sure to be the star of any gathering, whether it's a family dinner, a special occasion, or simply a cozy night in. With its burst of citrus and tart berry notes, this cake is a symphony of flavors that will transport you to a world of culinary bliss.

Let's cook with our recipes!

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:

For optimal texture, choose juicy oranges and plump, fresh-tasting dried sweetened cranberries.
If you want more intense citrus flavor, briefly microwave the orange slices before adding them to the cake batter.
To ensure the bottom layer remains moist and won't stick to the pan, coat the pan thoroughly with cooking spray and dust it with flour.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, not wet batter.
To prevent the cake from drying out, wrap any leftovers tightly in plastic wrap and store them in the refrigerator for up to three days.

Conclusion:

With its vibrant hues, harmonious blend of tangy orange and tart cranberry flavors, and moist, tender crumb, the Orange-Cranberry Upside-Down Cake is a delectable treat that is perfect for any occasion. It is an ideal balance of sweetness and tanginess that will tantalize your taste buds and leave you craving more. The combination of juicy oranges, plump dried sweetened cranberries, and a fluffy vanilla cake batter creates a symphony of flavors that is sure to impress. This enticing cake is not only a visual delight but also a culinary masterpiece that will be a hit at any gathering. So, don't resist the temptation; bake this delightful Orange-Cranberry Upside-Down Cake and indulge in a truly unforgettable dessert experience.