This cranberry orange upside down cake is the kind of dessert that feels special without being fussy. It’s sweet, tart, and glossy on top, with a soft, buttery crumb underneath. Fresh cranberries burst as they bake, mingling with brown sugar and orange to create a jewel-toned topping.

If you love citrusy desserts with a touch of tang, this one delivers. It’s perfect for holidays, brunch, or any time you want something bright and cozy on the table.

Jump to Recipe Card

Why This Recipe Works

This cake balances tart cranberries with sweet brown sugar and fragrant orange, so every bite has contrast and character. The upside down method lets the fruit’s juices caramelize, creating a glossy, spoonable topping.

Using buttermilk and melted butter keeps the crumb tender and moist. A touch of almond extract (optional) rounds out the citrus and adds warmth. The batter comes together fast, and the inverted bake gives you a bakery-style finish without fancy decorating.

Shopping List

Fresh cranberries (12 ounces; about 3 cups)
Brown sugar (light or dark; 3/4 cup)
Granulated sugar (3/4 cup for batter)
Unsalted butter (1/2 cup for topping + 1/2 cup for batter; 1 cup total)
All-purpose flour (1 1/2 cups)
Baking powder (1 1/2 teaspoons)
Baking soda (1/2 teaspoon)
Kosher salt (1/2 teaspoon)
Eggs (2 large)
Buttermilk (1/2 cup; or milk + lemon juice substitute)
Orange (1 large for zest + 1/3 cup fresh juice)
Vanilla extract (1 teaspoon)
Almond extract (optional, 1/4 teaspoon)
Neutral oil (1 tablespoon, optional for extra moisture)
Powdered sugar (optional, for dusting)

How to Make It

Prep the pan. Heat oven to 350°F (175°C).
Butter a 9-inch round cake pan with at least 2-inch sides or use a 9-inch springform lined with foil to prevent leaks.
Make the cranberry topping. Melt 1/2 cup butter. Pour it into the pan, then sprinkle 3/4 cup brown sugar evenly over the butter. Scatter cranberries over the sugar in an even layer.
Zest the orange over the berries for extra aroma.
Mix the dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Whisk the wet ingredients. In another bowl, whisk 1/2 cup melted butter with granulated sugar until glossy. Whisk in eggs one at a time.
Add vanilla, almond extract (if using), orange zest (about 1 tablespoon), and orange juice (1/3 cup). Stir in buttermilk. If you want extra moisture, add 1 tablespoon neutral oil.
Combine batter. Add dry ingredients to wet and stir gently until just combined.
The batter should be smooth but not overmixed.
Assemble. Pour batter over the cranberries and smooth the top. The pan will be fairly full; that’s okay.
Bake. Bake 40–50 minutes, until the top is golden and a toothpick in the center comes out clean. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Cool and invert. Let the cake rest 10–15 minutes on a wire rack.
Run a knife around the edges. Place a serving plate over the pan and flip in one confident motion. Tap the bottom to release, then lift off the pan.
Spoon any caramelized juices back on top.
Finish. Cool at least 20 minutes before slicing. Dust with powdered sugar if you like. Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.

Keeping It Fresh

Store the cake, covered, at room temperature for up to 2 days.

The topping stays glossy and the crumb stays tender. For longer storage, refrigerate up to 5 days, tightly wrapped; bring to room temperature before serving. You can also freeze slices for up to 2 months.

Wrap well and thaw overnight in the fridge. To refresh, warm individual slices in a 300°F oven for 8–10 minutes or microwave briefly.

Why This is Good for You

Cranberries are rich in antioxidants and vitamin C, and they add big flavor without a lot of sugar. Orange brings more vitamin C and bright citrus oils, which help the cake taste lively with fewer heavy add-ins.

Using buttermilk gives moisture and tenderness without needing tons of fat. While this is still a dessert, it leans on fruit and smart balance, so each slice is satisfying without feeling overly sweet.

Common Mistakes to Avoid

Using a shallow pan. You need at least 2-inch sides to prevent bubbling juices from spilling over.
Overmixing the batter. Stir just until the flour disappears. Overmixing toughens the crumb.
Skipping the rest before flipping. If you invert too soon, the topping can slide off.
Give it 10–15 minutes.
Underbaking. The fruit topping can make the cake seem done. Check the center with a toothpick; it should come out clean or with a few moist crumbs.
Not zesting the orange correctly. Avoid the white pith; it’s bitter. Only zest the bright orange skin.
Forgetting to grease the sides. A quick swipe with butter helps the cake release cleanly.

Variations You Can Try

Spiced Cranberry. Add 1 teaspoon ground cinnamon and a pinch of cloves or allspice to the dry ingredients.
Walnut Crunch. Sprinkle 1/2 cup chopped walnuts over the brown sugar before adding cranberries for a nutty layer.
Cranberry-Orange-Cornmeal. Swap 1/4 cup of the flour for fine cornmeal for subtle texture and a sunny hue.
Ginger Orange. Stir 2 tablespoons finely chopped crystallized ginger into the cranberries or add 1 teaspoon grated fresh ginger to the wet ingredients.
Gluten-Free. Use a high-quality 1:1 gluten-free baking blend and add an extra tablespoon of orange juice if the batter seems thick.
Dairy-Free. Use plant-based butter and dairy-free buttermilk (mix 1/2 cup non-dairy milk with 2 teaspoons lemon juice; let sit 5 minutes).
Blood Orange. When in season, use blood orange juice and zest for a deeper color and berry-like citrus flavor.

FAQ

Can I use frozen cranberries?

Yes.

Use them straight from the freezer without thawing. If they’re very icy, break up clumps and pat quickly with a paper towel. Bake time may increase by a few minutes.

What if I don’t have buttermilk?

Make a quick substitute: mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar.

Let it sit 5 minutes until lightly thickened, then use as directed.

Will this work in a cast-iron skillet?

Absolutely. A 10-inch well-seasoned cast-iron skillet works beautifully and helps caramelize the topping. Grease it well and watch for slightly faster baking.

How do I prevent the cake from sticking when I invert it?

Butter the sides thoroughly, don’t rush the 10–15 minute rest, and run a thin knife around the edges before flipping.

If anything sticks, scoop it off and patch the top—no one will notice.

Is it very tart?

The cranberries are naturally tart, but the brown sugar and orange balance them. If you prefer sweeter, mix 2–3 tablespoons extra sugar with the cranberries before adding the batter.

Can I make it ahead?

Yes. Bake up to a day in advance.

Store covered at room temperature and rewarm briefly in a low oven before serving. The topping stays glossy and flavorful.

What should I serve it with?

Lightly sweetened whipped cream, vanilla ice cream, or a spoonful of Greek yogurt. A cup of coffee or black tea pairs especially well with the citrus notes.

Can I double the recipe?

Yes.

Bake it in a 9×13-inch pan. Add 5–10 minutes to the bake time and ensure the pan has high sides to catch the bubbling juices.

In Conclusion

This cranberry orange upside down cake brings together bright fruit, caramelized sweetness, and a tender crumb all with simple pantry staples. It looks impressive on the table, yet the steps are straightforward and forgiving.

Whether you’re hosting a holiday gathering or just want something cheerful for the weekend, this cake strikes the perfect balance of tangy and cozy. Serve warm, share generously, and enjoy the sparkle of citrus with every bite.