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Cranberry upside-down cake
Cranberry upside-down cake

Cranberry upside-down cake

Preparation 15 min
Cooking time 55 min
Servings 8 to 10



  • 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


  • 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


  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