Cranberry Upside-Down Coffee Cake: A Festive and Delicious Treat

Cranberry upside-down coffee cake is a delightful twist on the classic pineapple upside-down cake, perfect for the holidays or any time you crave a sweet and tart treat. The vibrant cranberries create a beautiful caramelized topping, while the moist and tender coffee cake is infused with warm spices, making it an irresistible dessert. This recipe is surprisingly easy to make, and the stunning presentation will impress your family and friends. Get ready to bake a cake that’s as beautiful as it is delicious!

## Why You’ll Love This Cranberry Upside-Down Coffee Cake

* **Festive and Flavorful:** The combination of tart cranberries, sweet caramel, and warm spices creates a flavor profile that’s perfect for the holiday season. It’s a welcome change from traditional holiday desserts.
* **Easy to Make:** Despite its impressive appearance, this cake is surprisingly simple to prepare. The batter comes together quickly, and the upside-down method is straightforward.
* **Moist and Tender:** The addition of sour cream or yogurt to the batter ensures a moist and tender crumb that stays fresh for days.
* **Beautiful Presentation:** The caramelized cranberries create a stunning visual effect, making this cake a showstopper at any gathering.
* **Versatile:** You can easily customize this recipe by adding other fruits, nuts, or spices to suit your preferences.

## Ingredients You’ll Need

### For the Cranberry Topping:

* **Fresh or Frozen Cranberries:** Use fresh cranberries for the best flavor and texture, but frozen cranberries can be substituted if necessary. No need to thaw them before using.
* **Unsalted Butter:** Adds richness and flavor to the caramel.
* **Brown Sugar:** Creates a deep, molasses-like flavor in the caramel. Light or dark brown sugar can be used.
* **Orange Zest (optional):** Adds a bright citrusy note that complements the cranberries perfectly.
* **Pecans or Walnuts (optional):** Adds a nutty crunch to the topping.

### For the Coffee Cake:

* **All-Purpose Flour:** Provides the structure for the cake.
* **Baking Powder:** Leavens the cake, making it light and fluffy.
* **Baking Soda:** Reacts with the sour cream or yogurt to create additional leavening.
* **Salt:** Enhances the flavors of the other ingredients.
* **Ground Cinnamon:** Adds warmth and spice to the cake.
* **Ground Nutmeg (optional):** Complements the cinnamon and adds a cozy flavor.
* **Unsalted Butter:** Softened, adds richness and moisture to the cake.
* **Granulated Sugar:** Sweetens the cake and helps to create a tender crumb.
* **Eggs:** Binds the ingredients together and adds richness.
* **Vanilla Extract:** Enhances the flavors of the other ingredients.
* **Sour Cream or Plain Yogurt:** Adds moisture and tanginess to the cake, resulting in a tender crumb. Full-fat or low-fat versions can be used.
* **Strong Brewed Coffee:** Adds moisture and enhances the flavors of the cake.

## Equipment You’ll Need

* **9-inch Round Cake Pan:** A 9-inch round cake pan is ideal for this recipe. You can use a springform pan or a regular cake pan.
* **Parchment Paper:** Lining the cake pan with parchment paper makes it easier to remove the cake after baking.
* **Mixing Bowls:** For mixing the dry and wet ingredients.
* **Electric Mixer:** A stand mixer or hand mixer makes it easier to cream the butter and sugar.
* **Rubber Spatula:** For folding the dry ingredients into the wet ingredients.
* **Measuring Cups and Spoons:** For accurate measuring.

## Step-by-Step Instructions

### 1. Prepare the Cranberry Topping:

* Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures easy removal later.
* In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 1-2 minutes, or until the sugar is dissolved and the mixture is smooth.
* Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom.
* Arrange the cranberries evenly over the caramel layer. If using, sprinkle the orange zest and pecans or walnuts over the cranberries.

### 2. Make the Coffee Cake Batter:

* In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This ensures the dry ingredients are evenly distributed.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake.
* Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
* In a separate bowl or measuring cup, combine the sour cream or yogurt and the strong brewed coffee.
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream/coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix the batter, as this can result in a tough cake. Overmixing develops gluten, which can make the cake dense.

### 3. Bake the Cake:

* Pour the batter evenly over the cranberry topping in the cake pan.
* Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so check the cake after 35 minutes.
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. This allows the caramel to set slightly and prevents the cake from sticking to the pan.
* Carefully remove the parchment paper from the top of the cake.

### 4. Serve and Enjoy:

* Serve the cranberry upside-down coffee cake warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

## Tips for Success

* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and sour cream or yogurt helps the ingredients to emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix the Batter:** Overmixing the batter develops gluten, which can make the cake tough. Mix until just combined.
* **Grease and Line the Cake Pan:** This ensures that the cake releases easily from the pan after baking.
* **Let the Cake Cool Before Inverting:** Letting the cake cool slightly before inverting allows the caramel to set and prevents the cake from sticking to the pan.
* **Use Fresh, High-Quality Ingredients:** Using fresh, high-quality ingredients will result in the best flavor and texture.

## Variations and Substitutions

* **Other Fruits:** You can substitute other fruits for the cranberries, such as apples, pears, or blueberries. Adjust the spices accordingly.
* **Nuts:** Experiment with different nuts, such as almonds, walnuts, or pecans.
* **Spices:** Add other spices, such as cardamom, ginger, or cloves, to complement the cranberries.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend to make this cake gluten-free.
* **Dairy-Free:** Substitute the butter with a dairy-free butter alternative and the sour cream or yogurt with a dairy-free alternative. Ensure your choice will react similarly in baking.

## Serving Suggestions

* **Whipped Cream:** A dollop of freshly whipped cream is the perfect complement to the tart cranberries and sweet caramel.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream adds a cool and creamy contrast to the warm cake.
* **Cinnamon Sugar:** Dust the cake with cinnamon sugar for an extra touch of sweetness and spice.
* **Coffee or Tea:** Serve the cake with a cup of hot coffee or tea for a cozy treat.

## Storage Instructions

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

## Detailed Recipe Card

**Yields:** 8-10 servings
**Prep Time:** 20 minutes
**Cook Time:** 40 minutes

### Ingredients:

#### Cranberry Topping:

* 1/2 cup (1 stick) unsalted butter
* 1 cup packed light brown sugar
* 12 ounces fresh or frozen cranberries
* 1 teaspoon orange zest (optional)
* 1/2 cup chopped pecans or walnuts (optional)

#### Coffee Cake:

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (optional)
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream or plain yogurt
* 1/2 cup strong brewed coffee, cooled

### Instructions:

1. **Prepare:** Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. **Cranberry Topping:** Melt butter in a saucepan over medium heat. Stir in brown sugar and cook until smooth. Pour into the cake pan. Arrange cranberries evenly over the caramel. Sprinkle with orange zest and nuts (if using).
3. **Coffee Cake:** Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. **Cream:** Cream together softened butter and granulated sugar until light and fluffy.
5. **Add Eggs:** Beat in eggs one at a time, then stir in vanilla.
6. **Combine:** Combine sour cream/yogurt and coffee.
7. **Mix:** Gradually add dry ingredients to wet ingredients, alternating with the sour cream/coffee mixture, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
8. **Bake:** Pour batter over cranberry topping. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9. **Cool:** Let cool in the pan for 10-15 minutes before inverting onto a serving plate. Remove parchment paper.
10. **Serve:** Serve warm or at room temperature. Enjoy!

## Conclusion

This cranberry upside-down coffee cake is a festive and delicious dessert that’s perfect for any occasion. With its beautiful presentation, moist and tender crumb, and sweet and tart flavor, it’s sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to bake a cake that’s as beautiful as it is delicious! This recipe is more than just a dessert; it’s an experience, a celebration of flavors, and a warm embrace in every bite. Whether you’re sharing it with loved ones during the holidays or simply treating yourself on a cozy afternoon, this cranberry upside-down coffee cake is sure to bring joy and warmth to your table.
Enjoy the process of creating this delightful treat, and savor every moment of indulgence. Happy baking!

## FAQs (Frequently Asked Questions)

**Q: Can I use frozen cranberries instead of fresh cranberries?**
A: Yes, you can use frozen cranberries. There’s no need to thaw them before using.

**Q: Can I substitute the sour cream with something else?**
A: Yes, you can substitute the sour cream with plain yogurt. Greek yogurt will also work, but the cake might be a bit denser.

**Q: Can I make this cake ahead of time?**
A: Yes, you can make this cake a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator.

**Q: How do I prevent the cake from sticking to the pan?**
A: Grease the pan well and line it with parchment paper. This will ensure that the cake releases easily after baking.

**Q: Can I add nuts to the cake batter?**
A: Yes, you can add chopped nuts to the cake batter. Walnuts or pecans would be a great addition.

**Q: What if I don’t have strong brewed coffee?**
A: You can use regular brewed coffee, or even hot water. The coffee adds depth of flavor, but it’s not essential.

**Q: The top of my cake is browning too quickly, what should I do?**
A: If the top of the cake is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking. This will help to prevent it from burning.

**Q: My cake sunk in the middle, what did I do wrong?**
A: A sunken cake can be caused by several factors, including overmixing the batter, using old baking powder or baking soda, or opening the oven door too frequently during baking. Make sure to use fresh ingredients and avoid overmixing the batter. Also, try to avoid opening the oven door unnecessarily during baking.

**Q: Can I use a different size cake pan?**
A: While a 9-inch round cake pan is ideal, you can use an 8-inch round cake pan. However, the baking time may need to be adjusted. If using a different size pan, keep an eye on the cake and adjust the baking time accordingly.

**Q: How do I know when the cake is done?**
A: The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The top of the cake should also be golden brown and spring back lightly when touched.