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Cranberry Upside-down Cake

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A classic Cranberry Upside-down Cake recipe with tangy cranberry topping, using fresh cranberries.

I had bought a bag of fresh cranberries over Thanksgiving, out of mere curiosity. So I tried a new recipe, and it’s delicious! My husband and I have started eating the back of the cake even though dinner’s not even ready yet!


  • 1/2 cup margarine
  • 1 cup white sugar
  • 2 tbsp water
  • 12 oz fresh cranberries
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup sour cream


  1. Preheat the oven to 350°F and grease a 9″ spring-form pan. Line the outside very generously with foil.
  2. In a saucepan, melt the margarine on medium heat.
  3. Add sugar and water (and the recipe called for 1 tsp ground cinnamon which I omitted).
  4. Melt the sugar, bring to a boil, add the cranberries, then remove from the heat. Pour into the bottom of the pan.
  5. Sift the flour, baking soda, and salt together – set aside. In another bowl, cream the butter with the white and brown sugars.
  6. Add the eggs one at a time, beating well after each addition.
  7. Add the vanilla and sour cream and combine.
  8. Mix the dry ingredients into the wet, then spread carefully over the cranberries.
  9. Bake for 50 minutes or until a skewer comes out clean.
  10. Turn upside down to serve (this is the fun and messy part!).
  11. It’s a beautiful cake for presentation, and the taste does not disappoint.
  12. I will definitely make it for a fancy holiday dinner, in which case I would serve it with whipped cream, I think.

Source: Allrecipes (I reduced the sugar from the original recipe)

Prepared, tried, and tested by:  Corlea Smit

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