Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Cranberry upside-down cake
Cranberry upside-down cake

Cranberry upside-down cake

Preparation 15 min
Cooking time 55 min
Servings 8 to 10

Ingredients

Cake:

  • 375 ml (11/2  cups) pastry flour
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (1/2  tsp) salt
  • 10 ml (2 tsp) ground cardamom
  • 180 ml (3/4  cup) butter, softened
  • 250 ml (1 cup) sugar
  • 5 ml (1 tsp) vanilla
  • 2 eggs
  • 125 ml (1/2  cup) milk

Topping:

  • 625 ml (21/2  cups) fresh or thawed cranberries
  • 125 ml (1/2  cup) orange marmalade
  • 60 ml (1/4  cup) brown sugar
  • 30 ml (2 tbsp) butter, melted

Preparation

  1. Preheat the oven to 180ºC (350ºF).
  2. Topping: In a 25-cm (10-in) round ovenproof dish, mix the melted butter with the marmalade and brown sugar. Add the cranberries and set aside.
  3. Cake: In a medium bowl, sift together the flour, baking powder, salt and cardamom.
  4. In another bowl, use an electric hand mixer to cream the butter and sugar with the vanilla. Add the eggs one at a time, mixing well between each.
  5. With a wooden spoon, add the dry ingredients, alternating with the milk. Do not over-mix. Pour the mixture over the cranberries and flatten lightly with a spatula.
  6. Bake on the centre rack for 50 minutes.
  7. Let cool 5 minutes before turning over onto a rimmed serving platter.
Availability in stores