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Martha Stewart-Inspired Cranberry Upside-Down Cake

Close-up of Martha Stewart-Inspired Cranberry Upside-Down Cake showing its texture
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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.

Ingredients

Scale

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

Keywords: cranberry upside-down cake, Martha Stewart cranberry cake, upside-down cake recipe, cranberry dessert, holiday cake, Thanksgiving dessert, Christmas cake, easy baking recipe, brown sugar cranberry cake, vanilla sponge cake, American dessert, fall baking

Find it online: https://marthadishes.com/martha-stewart-cranberry-upside-down-cake-recipe/