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Martha Stewart Cranberry Upside Down Cake Recipe

Martha Stewart Cranberry Upside Down Cake Recipe

The Martha Stewart Cranberry Upside Down Cake Recipe is a classic. This Martha Stewart Cranberry Upside Down Cake Recipe tastes amazing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Baking Pan
  • Whisk
  • Mixing Bowls
  • Small saucepan
  • Electric mixer 
  • Spatula
  • Cooling rack

Ingredients
  

  • 6 tbsp UNSALTED BUTTER
  • 1 cup FRESH CRANBERRIES
  • 3/4 cup GRANULATED SUGAR
  • 1/2 cup LIGHT BROWN SUGAR
  • 1 1/2 cups ALL-PURPOSE FLOUR
  • 1 1/2 tsp BAKING POWDER
  • 1/2 tsp SALT
  • 2 LARGE EGGS
  • 1/2 cup WHOLE MILK
  • 1 tsp VANILLA EXTRACT

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit now. Butter your round baking pan very well. This prevents the fruit from sticking later.
  • Melt butter and brown sugar in a saucepan. Stir it until the mixture is smooth. Pour this into the bottom of the pan.
  • Spread the fresh cranberries over the sugar mixture. Make sure they cover the bottom evenly. Press them down slightly into the sweet syrup.
  • Whisk the flour, baking powder, and salt together. Set this dry mixture aside for a moment. Ensure there are no large clumps of flour.
  • Cream the butter and white sugar until fluffy. Use your electric mixer on a medium speed. This takes about two or three minutes.
  • Add the eggs one at a time now. Beat well after you add each egg. Pour in the vanilla extract for extra flavor.
  • Add the flour mixture and milk in stages. Start with flour and end with flour. Mix until the batter is just combined.
  • Spread the batter over the cranberries very carefully. Use a spatula to smooth out the top. Do not disturb the berries underneath it.
  • Bake the cake for about forty-five minutes. The top should be a golden brown color. A toothpick should come out clean and dry.
  • Let the cake cool for fifteen minutes only. Run a knife around the edges very slowly. Invert the cake onto a large serving plate.

Notes

  • Use fresh berries for the best bright red color.
  • Do not overmix the batter to keep it soft.
  • Invert the cake while it is still quite warm.
  • Measure your flour using the spoon and level method.
  • Make sure your eggs are at room temperature first.
  • Tap the pan to remove any large air bubbles.
  • Use high-quality butter for a much better flavor profile.
  • Check the oven temperature with a small internal thermometer.
Keyword Martha Stewart Cranberry Upside Down Cake Recipe