Cranberry Upside-Down Cake

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Recipe Courtesy of

Servings: 8 servings
Prep Time: 20 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

Nonstick baking spray
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup firmly-packed brown sugar
2 sticks butter
1/2 cup chopped walnuts
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
One 8-ounce package frozen cranberries





Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts.

Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.

Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.

Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.

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Reader Comments:


I watch your cooking shows on Saturdays, and I really enjoy the way you make your dishes. Recently, you made a Cranberry Upside Down Cake that look so delicious and I am going to get the recipe to make. Thank you for all you do and keep up the wonderful work. If myself and family are ever in Savannah, Georgia, we would like to stop by your restaurant, and visit and enjoy the delicious food we hear so much about. Sincerely, Stephanie D. Robinson The rating is 10.

By Stephanie Delores Robinson on November 15, 2012

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