Holiday Upside-Down Cranberry Cake

The season's fresh cranberries take center stage in this show-stopping holiday cake.

I live on Cape Cod, Massachusetts where cranberries are our industry. I have won 3 ribbons for this recipe in my home town in Harwich —1st place in breads and muffins,1st place in pies and cakes and "best in show" ribbon. I make this cake every holiday for family and friends.—Valerie L. Petter, Harwich, Mass.

Serves: 8 Save

Ingredients (15)

  • 3/4 cup packed light brown sugar
  • 2 tablespoon butter
  • 1 1/2 tablespoon grated peeled fresh ginger
  • 3 cup fresh cranberries
  • 1 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup whipped cream or frozen fat-free whipped topping, thawed


  1. Preheat oven to 350F.
  2. Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. (Note: Do not use a springform pan.) Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook about 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.
  3. Combine flour, baking powder and salt. Set aside.
  4. Combine 1/4 cup butter and sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating after each addition. Beat in vanilla.
  5. Beat egg whites and cream of tartar with a mixer until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in cake pan.
  6. Bake 55 minutes, or until a wooden pick inserted in center comes out clean.
  7. Top each serving with whipped cream or topping.

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