Cranberry Upside-Down Cake


Preparation info

  • Makes one 9- or 10 inch single-layer cake; serves about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This cake is made with spongecake instead of yellow cake and is topped with sugar-glazed cranberries, for a lighter, not-too-sweet variation on the upside-down theme. The recipe also works nicely with peaches or nectarines and with brown sugar substituted for white in the topping.


Cranberry Topping

  • ¼ cup (½ stick) unsalted butter
  • cup sugar


  1. CRANBERRY TOPPING: Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat. Stir in the sugar and cinnamon and cook until the sugar begins to dissolve. Pour the mixture into a 9-