Irresistible Cranberry Upside Down Bundt Cake Recipe

The aroma of a warm Cranberry Upside Down Bundt Cake wafts through the air, promising a delightful explosion of sweet and tart flavors with each bite. savory cranberry tartlets The rich, buttery cake envelops the vibrant cranberries, creating a unique texture that dances on your taste buds.

Imagine pulling this stunning dessert from the oven, its golden-brown top glistening like a jewel, inviting you to dig in. It’s perfect for holiday gatherings or cozy family dinners, but honestly, any day is a good day for this delicious treat.

I once served this cake at a family gathering, and you could hear the collective “wow” when I unveiled it. Everyone wanted the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cranberries: Choose plump, vibrant cranberries; they should bounce back when pressed for optimal flavor.
• Granulated Sugar: This will sweeten the cake perfectly; feel free to adjust based on your taste preferences. red velvet thumbprint cookies festive sugar cookies.
• Unsalted Butter: I recommend using high-quality butter for a rich flavor throughout the cake.
• All-Purpose Flour: Use a light hand when measuring to ensure a fluffy cake texture.
• Baking Powder: Fresh baking powder is key for achieving that perfect rise; check expiration dates!
• Eggs: Large eggs are best; they provide structure and richness to the cake.
• Vanilla Extract: A splash of pure vanilla elevates the flavor profile beautifully.
• Milk: Whole milk will add moisture and richness; low-fat works too if you’re watching calories.
• Cinnamon: A dash of ground cinnamon adds warmth and depth to this delightful dessert.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Bundt Pan: Start by preheating your oven to 350°F (175°C). easy cheese ball recipe Generously grease your bundt pan with butter or cooking spray to ensure an easy release later.

Create the Cranberry Layer: In a small bowl, combine cranberries with sugar and cinnamon. Spread this mixture evenly across the bottom of your greased bundt pan, ensuring every inch is covered with those gorgeous berries.

Mix Your Dry Ingredients: In another bowl, whisk together flour, baking powder, and remaining cinnamon until well combined. This step ensures even distribution of leavening agents throughout your batter.

Combine Wet Ingredients: In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time while mixing well after each addition before incorporating vanilla extract and milk.

Add Dry Ingredients to Wet Mixture: Gradually fold in your dry mixture into the wet ingredients until just combined. Be careful not to overmix; we want that airy texture!

Bake Until Golden Brown: Pour your batter over the cranberry layer in the bundt pan. Bake for about 50-60 minutes or until a toothpick inserted comes out clean. Let it cool slightly before inverting onto a plate.

This Cranberry Upside Down Bundt Cake is sure to become a favorite in your household! Enjoy its festive flavors any time of year and watch as everyone comes back asking for seconds! For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Perfecting the Cooking Process

Start by prepping the cranberries and syrup first, allowing them to cool while you mix the batter. This way, everything comes together smoothly, ensuring a perfectly baked cake.

Add Your Touch

Feel free to swap cranberries for other fruits, like blueberries or peaches, for a unique twist. Adding a dash of cinnamon can also enhance the flavors beautifully.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. To reheat, pop individual slices in the microwave for about 10-15 seconds.

Memories of my first attempt at this cake flood back—friends devoured it in minutes, begging for the recipe! Their smiles made all the effort worthwhile.

FAQ

What can I substitute for cranberries in this recipe?

You can use blueberries or chopped peaches as delicious alternatives to cranberries.

Can I make this cake ahead of time?

Absolutely! Make it a day ahead and store it covered at room temperature.

How do I prevent sticking when removing the bundt cake?

Ensure you grease the pan thoroughly and let the cake cool slightly before inverting it.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cranberry Upside Down Bundt Cake

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• Author: Amelia
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Cranberry Upside Down Bundt Cake is a show-stopping dessert that combines the tartness of fresh cranberries with a rich, buttery cake. This delightful treat features a golden-brown top that glistens invitingly, making it perfect for holiday gatherings or any special occasion. With its sweet and tangy flavor profile, this cake is sure to impress family and friends alike.

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Ingredients

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• 2 cups fresh cranberries
• 1 cup granulated sugar (divided)
• 1/2 cup unsalted butter (softened)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, mix cranberries with 1/2 cup sugar and cinnamon; spread evenly in the bundt pan.
3. Whisk together flour, baking powder, and remaining cinnamon in another bowl.
4. In a large bowl, cream butter and remaining sugar until fluffy. Add eggs one at a time, then mix in vanilla and milk.
5. Gradually fold dry ingredients into wet mixture until just combined.
6. Pour batter over the cranberry layer and bake for 50-60 minutes or until a toothpick comes out clean. Let cool before inverting onto a plate.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 280
• Sugar: 18g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg