This pecan cranberry upside-down cake is simply delish! The dessert consists of a cinnamon cake topped with dried cranberries and caramelized pecans. Each bite of this cake is a delightful profile of flavor and texture.
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Classic holiday dessert
Pecans and cranberries were made for each other! Pecans have a nutty, buttery flavor, while cranberries are tart and slightly sweet. Add this to a pillow-soft cinnamon cake and you have the ultimate holiday dessert.
Ingredients
This recipe consist of two components: 1) the caramelized pecan and dried cranberry topping and 2) the cinnamon cake. You need the following ingredients:
Topping ingredients
- Unsalted butter: melted
- Brown sugar: I use light brown sugar but dark brown may also be used
- Pecans: use pecan halves to achieve the look on the cake top
- Dried cranberries
Cake ingredients
- All-purpose flour, cinnamon, baking powder and salt
- Vegetable or canola oil
- Whole milk
- Eggs
- Granulated sugar
See recipe card for quantities.
Assemble topping
Keep the following tips in mind when assembling the topping:
- Prepare a 8" round pan by coating the inside with baking spray.
- Melt the butter and pour into the bottom of the pan. Evenly sprinkle the brown sugar over the melted butter.
- Next, arrange pecan halves around the outer edge of the pan. Then add the dried cranberries to the center of the pan.
- Finally, place pan in the refrigerator for 10 minutes or until the butter solidifies. This prevents the pecans from moving around when the cake batter is added.
Variations
This upside down cake is easily adaptable to a variety of tastes. Consider one of the following:
- Walnuts - substitute walnut halves for the pecans. Walnuts and cranberries go well together.
- Orange - add the zest of one orange to the cake batter. Hints of orange pair nicely with cranberries, pecans and cinnamon.
Storage
Place the cooled cake in a airtight container or wrap in foil. Store at room temperature for up to 3 days. Alternatively, wrap well and freeze for up to 2 months.
Top tip
The upside down cake needs to be unmolded while it is still warm. After baking, allow the cake to cool for 10 minutes. Next, run an offset spatula or knife around the inside of the cake pan. Flip over onto a serving dish.
FAQ
Yes, simply replace the all-purpose flour with a commercially available gluten-free baking flour. My favorite is the King Arthur brand.
The caramelized topping may have cooled and stuck to the pan. To fix this, place the bottom of the pan on a warm stove burner for 3 seconds. Remove from the heat source, run a knife or offset spatula around the cake edge and flip the cake onto a serving dish.
Related
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📋 Recipe
Upside-Down Cake Recipe
Equipment
- 1 8" Cake Pan round pan
- Hand Mixer or
- Liquid Measuring Cups
- Measuring spoons
Ingredients
Cake topping
- ¼ cup Unsalted butter, melted 56 grams
- ½ cup Brown sugar (light or dark) 53 grams
- 18 Pecan halves
- ½ cup Dried cranberries 65 grams
Cake batter
- 1 ½ Cups All Purpose Flour 195 grams
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 Cup Granulated Sugar 200 grams
- 2 Large Eggs Room Temperature
- ⅓ Cup Vegetable or Canola Oil
- ⅓ Cup Whole Milk Room Temperature
Instructions
- Preheat oven to 275 degrees
- Prepare an 8-inch round cake pan by coating with baking spray.
Cake topping
- Melt butter and pour into prepared pan. Evenly sprinkle brown sugar over the butter.
- Arrange pecan halves around the outer edge of the cake pan. Add cranberries to the center of the pan.
- Place pan in refrigerator for 10 minutes or until butter solidifies.
Cake batter
- Combine flour, salt, cinnamon and baking powder in a bowl.
- Add sugar and eggs to a large bowl or the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for approximately 2 minutes.
- Add one-third of the flour mixture and mix on low speed until combined. Add one-half of the milk and vegetable oil and mix until combined. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
- Pour the cake batter over the cranberries and pecans.
- Bake for 15 minutes at 275 degrees. Increase temperature to 350 degrees and bake for an additional 20 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place pan on a wire rack and allow to cool for 10 minutes. Run an offset spatula or knife around the inside of the cake pan. Flip cake over onto a serving dish.
Video
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Sue-Tanya Mchorgh says
This Pecan Cranberry Upside-Down Cake is a delectable treat that perfectly captures the essence of the holidays! The combination of caramelized pecans, dried cranberries, and a pillow-soft cinnamon cake is simply mouthwatering. It's like a festive celebration in every bite. Thanks for sharing this delightful recipe!