Get in the festive spirit with this cranberry lemon upside down cake, where caramelized brown sugar, warm cinnamon, and vibrant cranberries combine with moist lemon cake, creating an irresistible holiday treat.

Upside down cakes are something special because you’re really practically decorating the cake before you even put it in the oven. You take some extra time to make sure you’re placing those cranberries just right in the beginning, you flip, and you have yourself a masterpiece.

This is an easy cake to make this holiday season that is also sure to impress. But for a seamless flip, you need the right baking pan.

I’m using the Larder and Vine round baking pan from their 8 piece ceramic bakeware set is the key to a perfect bake, making sure your creation comes out looking slick. No drama, just deliciousness. 

The set is also completely stackable so it saves lots of space in my kitchen and has all the baking essentials. They even have trivets in matching colors that can double as a spoon rest and an oven mitt! Seriously, if you’re looking for some good looking baking tools to gift someone (or yourself) this holiday season, use my code ‘breakthru’ for a 20% discount on your entire order at Larder and Vine

Ingredients for cranberry lemon upside down cake

Cranberries are the star of the show in this upside down cake.

  • Brown sugar
  • Butter
  • Cranberries
  • Cinnamon
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Egg
  • Sour cream
  • Lemon

How to make cranberry lemon upside down cake

  1. Preparing the topping:
  • Combine melted butter, brown sugar, and cinnamon in a small bowl.
  • Evenly spread this mixture on the bottom of the prepared cake pan.
  • Scatter cranberries evenly over the brown sugar mixture.
  1. Mixing the dry and wet ingredients:
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  • Add the egg to the butter mixture and beat until well combined. Mix in sour cream, lemon zest, and lemon juice until the batter is smooth.
  • Add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter over the cranberries in the cake pan, spreading it evenly.
  1. Baking and cooling:
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  •  Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes.
  1. Finishing touch:
  • Invert the cake onto a serving plate, carefully lifting the pan away. The cranberry topping should now be on top.
  • Allow the cake to cool completely before serving.
Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Make sure they are thawed and drained before incorporating them into the recipe.

Can I substitute the sour cream with something else?

Greek yogurt is a good substitute for sour cream! It has a similar texture and tangy flavor.

Cranberry lemon upside down cake ceramic cake pan

Cranberry Lemon Upside Down Cake

No ratings yet
Get in the festive spirit with this cranberry lemon upside down cake, where caramelized brown sugar, warm cinnamon, and vibrant cranberries combine with moist lemon cake, creating an irresistible holiday treat.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine Baking
Servings 6 servings

Equipment

Ingredients
  

Cranberry Topping

  • ½ cup brown sugar
  • 3 tbsp butter melted
  • 1 cup cranberries
  • ? tsp cinnamon

Lemon Cake

  • 1 ¼ cup flour
  • ¾ tsp baking powder
  • ? tsp baking soda
  • ¼ tsp salt
  • ? tsp cinnamon
  • ½ cup butter softened
  • ½ cup sugar
  • 1 egg
  • ? cup sour cream
  • ½ tbsp lemon zest
  • 2 tbsp lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined. Spread this mixture evenly on the bottom of the prepared cake pan. Scatter the cranberries evenly over the brown sugar mixture in the pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg to the butter mixture and beat until well combined. Mix in sour cream, lemon zest, and lemon juice until the batter is smooth.
  • Add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter over the cranberries in the cake pan, spreading it evenly.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes.
  • Invert the cake onto a serving plate, carefully lifting the pan away. The cranberry topping should now be on top. Allow the cake to cool completely before serving. Enjoy!

Notes

  • Use butter, egg, and sour cream that are at room temperature. This helps in achieving a smoother batter and better incorporation of ingredients.
 
  • Invert the cake onto a serving plate within the recommended 20-minute cooling time. Waiting too long may cause the topping to adhere to the pan.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my maple walnut cinnamon rolls, savory sweet potato casserole, and rosemary balsamic carrots and parsnips!