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Cranberry Orange Upside Down Cake with Vanilla Glaze

Cranberry orange upside down cake bakes over a buttery brown sugar and cranberry topping, then is inverted to reveal a glossy fruit layer. A smooth vanilla glaze finishes the tender, citrus-scented cake.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 1 nonstick cooking spray as needed
  • 4 tbsp unsalted butter
  • 0.5 cup light brown sugar packed
  • 1 bag (12 oz) cranberries fresh
Cake
  • 1.5 cup all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt fine
  • 0.75 cup granulated sugar
  • 0.33 cup neutral oil such as canola or vegetable oil
  • 2 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 0.5 cup sour cream at room temperature
  • 0.25 cup orange juice
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 9-inch round, 2-inch-deep cake pan

Method
 

Prepare the topping
  1. Heat the oven to 350°F.
  2. Lightly coat the sides of a 9-inch round, 2-inch-deep cake pan with nonstick cooking spray.
  3. Line the bottom with a parchment round.
  4. Melt the butter in a small saucepan over low heat.
  5. Stir in the brown sugar until evenly moistened.
  6. Spread the mixture over the parchment in the pan.
  7. Arrange the cranberries in an even layer over the brown sugar mixture.
Make the cake
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk the granulated sugar and oil until combined.
  3. Whisk in the eggs one at a time.
  4. Whisk in the orange zest.
  5. In a small bowl, whisk together the sour cream and orange juice.
  6. Add the flour mixture to the egg mixture in three additions, alternating with the sour cream mixture in two additions and beginning and ending with the flour.
  7. Mix just until no dry flour remains.
  8. Spread the batter evenly over the cranberries.
  9. Bake for 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean.
  10. Cool the cake in the pan for 10 minutes.
  11. Carefully invert it onto a serving plate and remove the pan and parchment.
  12. Let the cake cool completely.
Make the glaze
  1. Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cake.

Notes

For the cleanest slices, let the cake cool completely before glazing. Refrigerate covered for up to 3 days; it can be frozen, preferably without the glaze. For a dairy-free swap, use plant-based butter, dairy-free sour cream, and unsweetened plant milk.