Martha Stewart Cranberry Upside-Down Cake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart cranberry upside-down cake starts with a buttery, tender vanilla sponge and ends with a glossy layer of tart cranberries in caramelized brown sugar. The berries cook down into a jammy topping that turns deep ruby red in the oven. Each slice is soft and light against that bright, tangy fruit. This version is inspired by Martha Stewart, and it comes together with pantry staples and a single round pan.

From start to finish it takes about 65 minutes, with only 20 minutes of hands-on work, so it’s an easy bake even on a busy day. It fits a holiday table, a weekend potluck, or a quiet afternoon with coffee. The steps are simple enough for a beginning baker to follow with confidence.

Why This Martha Stewart Cranberry Upside-Down Cake Works

The topping sets the tone. Melting the butter and brown sugar together on the stovetop before it goes in the pan gives you a smooth caramel that clings to every berry instead of a gritty, uneven layer.

The batter is the other half of the story. Alternating the dry ingredients with room-temperature milk keeps the crumb tender, and the batter stays thick enough to spoon over the fruit without pushing it out of place. A regular cake pan, not a springform, keeps the thin batter from leaking out the base.

What You’ll Love About It

You get a showpiece dessert from one pan and one bowl of batter. The tart cranberries balance the sweet caramel and buttery cake so it never feels heavy. And the flip at the end is genuinely satisfying, with that glossy fruit layer landing right on the plate.

Ingredients

This makes 8 servings. Use fresh or frozen cranberries, and let the butter, eggs, and milk come to room temperature first.

For the Topping

• 1/2 cup (113g) unsalted butter
• 3/4 cup (158g) packed light brown sugar
• 12 ounces (340g) fresh or frozen cranberries — picked over and rinsed; frozen berries work without thawing

For the Cake

• 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter — softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs — room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk — room temperature; low-fat milk also works

Equipment

• 9-inch (23cm) round cake pan — regular, not springform
• Parchment paper — cut a circle for the pan bottom
• Small saucepan — for the topping
• Electric mixer — hand or stand
• Offset spatula — for spreading the batter gently
• Wire rack — for cooling the cake

How to Make Martha Stewart Cranberry Upside-Down Cake

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23cm) round cake pan, line the bottom with a circle of parchment paper, and butter the parchment. Don’t reach for a springform pan here, because the thin batter can leak through the base.

Step 2: Cook the Topping

Melt 1/2 cup (113g) unsalted butter in a small saucepan over medium heat. Stir in 3/4 cup (158g) packed light brown sugar and cook, stirring constantly, until the mixture is smooth and bubbling, about 2 minutes. Scrape it into the prepared pan and spread it evenly with a spatula.

Step 3: Add the Cranberries

Scatter 12 ounces (340g) cranberries over the brown sugar mixture in a single, even layer, pressing them down gently so they stay put when the batter goes on. Set the pan aside while you make the batter; the caramel will firm up slightly as it sits.

Step 4: Mix the Dry Ingredients and Cream the Butter

Whisk together 1 1/2 cups (188g) flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl. In a separate large bowl, beat 1/2 cup (113g) softened butter and 3/4 cup (150g) granulated sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Scrape down the bowl so no butter streaks remain.

Step 5: Beat In the Eggs and Vanilla

Beat in 2 eggs one at a time, mixing well after each addition, then beat in 1 1/2 teaspoons vanilla. If the mixture looks curdled, add 1 tablespoon of the flour mixture and beat briefly to bring it back together.

Step 6: Combine the Batter

With the mixer on low, add the flour mixture in three additions, alternating with 1/2 cup (120ml) milk in two additions, beginning and ending with the flour. Mix only until just combined, because overbeating will make the cake tough. The batter should be thick but pourable.

Step 7: Spread the Batter Over the Fruit

Spoon the batter over the cranberries and spread it gently to the edges of the pan with an offset spatula. Work carefully so you don’t disturb the fruit layer, then smooth the top so the cake bakes level.

Step 8: Bake Until Golden

Bake until the cake is deep golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the top is browning too quickly after 30 minutes, tent it loosely with foil. The fruit should be bubbling at the edges and the sides pulling away from the pan.

Step 9: Cool Briefly and Flip

Cool the cake in the pan on a wire rack for 10 minutes only. Run a thin knife around the edge to loosen it, then invert onto a serving plate and lift off the pan. Peel away the parchment and let the cake cool at least 20 minutes before slicing, or the topping will slide off.

Step 10: Serve

Serve warm or at room temperature, cut into wedges and spooned with any syrupy cranberry juices left on the plate. A dollop of lightly sweetened whipped cream is a lovely optional accompaniment.

What to Serve With It

Lightly sweetened whipped cream or a scoop of vanilla ice cream balances the tart berries nicely. Pair it with a pot of hot coffee or black tea for an afternoon break. At a holiday table it sits well next to roast turkey, stuffing, and green beans.

Tips for the Best Results

Press the cranberries down firmly into the caramel so the batter doesn’t shift them around. Set a timer for the 10-minute pan rest, since cooling longer can make the topping stick. Use a regular cake pan and room-temperature dairy for the most even crumb.

Easy Variations

• Citrus Zest — add 1 tablespoon orange zest to the cake batter.
• Nutty Topping — scatter 1/2 cup chopped pecans over the caramel before the berries.
• Spiced Cake — whisk 1/2 teaspoon ground cinnamon into the flour mixture.
• Mixed Berries — swap in 6 ounces cranberries and 6 ounces blueberries.

Storing and Reheating

• Room Temperature — keep the cake covered for up to 2 days.
• Refrigerate — store covered for up to 4 days.
• Freezer — wrap individual slices tightly and freeze for up to 2 months.
• Reheat — warm slices in a 300°F (150°C) oven for 8 to 10 minutes, or microwave 20 to 30 seconds until heated through.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart cranberry upside-down cake recipe ahead of time?

Yes. Prepare the topping in the pan and refrigerate it up to 1 day ahead, then bring it to room temperature before adding the batter. The baked cake also keeps for up to 2 days at room temperature.

Can I use frozen cranberries instead of fresh?

Frozen cranberries work well and don’t need to be thawed first. Add them straight from the freezer in a single layer and bake as directed, adding a few extra minutes if the center needs it.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean, and the top should be deep golden brown with the fruit bubbling at the edges. If the top browns too fast, tent it loosely with foil after 30 minutes.

Why did my topping stick to the pan?

The usual cause is letting the cake cool too long before flipping, so invert it after exactly 10 minutes. Running a thin knife around the edge before inverting also helps the caramel release cleanly.

Martha Stewart-Inspired Cranberry Upside-Down Cake

Print Recipe

This Martha Stewart-inspired cranberry upside-down cake pairs a buttery, tender vanilla sponge with a jewel-toned topping of tart cranberries and caramelized brown sugar. The fruit bubbles up through the batter as it bakes, creating a glossy, jammy layer that releases beautifully onto the plate. It’s a classic American home-baking showpiece, equally at home at a holiday table or an afternoon coffee break.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Topping

• 1/2 cup (113g) unsalted butter
• 3/4 cup (158g) packed light brown sugar
• 12 ounces (340g) fresh or frozen cranberries, picked over and rinsed

For the Cake

• 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, room temperature

Instructions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23cm) round cake pan, line the bottom with a circle of parchment paper, and butter the parchment. Do not use a springform pan; the thin batter can leak through the base.
2. Make the topping: melt 1/2 cup (113g) butter in a small saucepan over medium heat. Stir in the brown sugar and cook, stirring constantly, until the mixture is smooth and bubbling, about 2 minutes. Scrape it into the prepared pan and spread evenly with a spatula.
3. Scatter the cranberries over the brown sugar mixture in a single, even layer, pressing them down gently so they stay put when the batter is added. Set the pan aside while you make the cake batter.
4. Whisk together the flour, baking powder, and kosher salt in a medium bowl. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Scrape down the bowl so no butter streaks remain.
5. Beat in the eggs one at a time, mixing well after each addition, then beat in the vanilla. If the mixture looks curdled, add 1 tablespoon of the flour mixture and beat briefly to bring it back together.
6. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix only until just combined; overbeating will make the cake tough. The batter should be thick but pourable.
7. Spoon the batter over the cranberries and spread it gently to the edges of the pan with an offset spatula. Work carefully so you don’t disturb the fruit layer, and smooth the top so the cake bakes level.
8. Bake until the cake is deep golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the top is browning too quickly after 30 minutes, tent it loosely with foil.
9. Cool the cake in the pan on a wire rack for 10 minutes only. Run a thin knife around the edge to loosen it, then invert onto a serving plate and lift off the pan. Peel away the parchment and let the cake cool at least 20 minutes before slicing.
10. Serve warm or at room temperature, cut into wedges and spooned with any syrupy cranberry juices left on the plate. A dollop of lightly sweetened whipped cream is a lovely optional accompaniment.

Notes

Storage: keep the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Freezing: wrap individual slices tightly in plastic wrap and freeze for up to 2 months; thaw in the refrigerator overnight. Make-ahead: the topping can be prepared in the pan and refrigerated up to 1 day ahead; bring to room temperature before adding the batter. Reheating: warm slices in a 300°F (150°C) oven for 8 to 10 minutes, or microwave individual slices for 20 to 30 seconds, until just heated through.

Nutrition

• Calories: 409
• Sugar: 37g
• Sodium: 149mg
• Saturated Fat: 12g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 81mg

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