Tart cranberries baked in brown sugar butter under a tender orange-zest butter cake, then flipped so the jammy berries crown the top.
Frozen cranberries work without thawing; add about 5 minutes to the bake. Serve with whipped cream or vanilla ice cream.
Keeps 2 days covered at room temperature or 4 days refrigerated.
Ingredients
Scale
Measurement units
- 2 cups fresh cranberries
- ½ cup light brown sugar
- 12 tbsp unsalted butter (divided; 4 tbsp melted, 8 tbsp softened)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup granulated sugar
- 1 navel orange
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Ingredients
Scale
Measurement units
- 2 cups fresh cranberries
- ½ cup light brown sugar
- 12 tbsp unsalted butter (divided; 4 tbsp melted, 8 tbsp softened)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup granulated sugar
- 1 navel orange
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
Make the cranberry topping
Heat the oven to 350°F and pour melted unsalted butter (4 tbsp) into the cake pan.
Sprinkle light brown sugar (½ cup) evenly over the butter and scatter fresh cranberries (2 cups) on top in a single layer.
Equipment: 9-inch round cake pan
Mix the dry ingredients
Whisk all-purpose flour (1 ½ cups), baking powder (1 ½ tsp) and kosher salt (½ tsp) in a bowl.
Make the batter
Beat softened unsalted butter (8 tbsp), granulated sugar (¾ cup) and the zest of navel orange with the mixer for 3 minutes, until pale and fluffy.
Beat in large eggs one at a time, then vanilla extract (1 tsp).
On low speed, add the flour mixture in two additions, alternating with whole milk (½ cup) and the orange juice, mixing just until combined.
Equipment: stand or hand mixer
Bake
Spread the batter gently over the cranberries and bake for 40 minutes, until golden and a toothpick in the center comes out clean.
Equipment: 9-inch round cake pan
Cool and flip
Cool in the pan for 10 minutes.
Run a knife around the edge, set the plate on top and flip in one confident motion; lift off the pan and nudge back any berries that stick.
Equipment: serving plate
Tomorrow's Meal
Griddled Cranberry Cake with Orange Yogurt
Leftover slices get toasted in butter in a skillet until the edges caramelize, then topped with honey-sweetened orange yogurt for breakfast or dessert.
Quick overview:
- 1.Melt butter in a skillet over medium heat.
- 2.Griddle the cake slices until golden and crisp on both sides.
- 3.Stir plain yogurt with honey and orange zest.
- 4.Serve the warm slices with a spoonful of the yogurt.
Before you cook
Cook notes
- • Keeps 2 days covered at room temperature or 4 days refrigerated.
- • Frozen cranberries work without thawing; add about 5 minutes to the bake.
- • Serve with whipped cream or vanilla ice cream.
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