Cranberry Upside-Down Cake

A round, light brown cake topped with red cranberry sauce

Cranberry Upside-Down Cake

A bonus recipe offered to you by the Librarian and Archivist of Canada!


  • 3 tbsp softened unsalted butter
  • 1/2 cup sugar
  • 1 lb cranberries, rinsed, picked-over and dried
  • 6 tbsp softened unsalted butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1 tsp grated orange rind
  • 1 1/4 cup of flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup milk
  • 1/3 cup red current jelly


Butter (3 tbsp) the bottom and sides of a 9-inch round cake pan

Sprinkle 1/2 cup of sugar evenly over the bottom

Arrange cranberries evenly in the pan

Cream together 6 tbsp of butter, 1/2 cup sugar, egg, vanilla and orange rind and combine well.

Sift together the flour, salt and baking powder. Add to butter mixture alternately with milk, until just combined.

Pour batter over the cranberries and bake at 350°F for about 1 hour or until golden brown.

Let cool for 20 minutes and then invert the cake over a serving platter. In a small sauce pan, melt the red current jelly over low heat. Brush over cake.

Serve warm or at room temperature, with whipped cream, if desired. Decorate with a couple of cranberries and two basil leaves (like holly).

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