Irresistible Cranberry Upside Down Bundt Cake Recipe

Cranberry Upside Down Bundt Cake is a delightful combination of sweet and tart that will make your taste buds dance. The moment you slice into this cake, the juicy cranberries glisten like little rubies, promising a burst of flavor in every bite. sweet chocolate thumbprint cookies

As you whip up this show-stopping dessert, the warm aroma of vanilla and butter fills your kitchen, creating an atmosphere that feels like a warm hug from Grandma. Whether it’s Thanksgiving or just a Tuesday night, this cake brings joy to any occasion and makes you feel like a baking superstar.

One Thanksgiving, my Aunt Betty brought her famous Cranberry Upside Down Bundt Cake. Everyone was raving about it so much that I almost had to wrestle my cousin for the last slice. For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cranberries: Look for plump, firm cranberries; they should be bright red and free from blemishes for maximum flavor.
• Granulated Sugar: Regular granulated sugar works best to balance the tartness of the cranberries beautifully. cinnamon sugar blondies recipe.
• Unsalted Butter: Use high-quality butter for richness; it’s key in achieving that moist texture.
• All-Purpose Flour: Classic flour gives stability; sift it before measuring for the best results.
• Baking Powder: Ensure it’s fresh to create that lovely rise and fluffy texture in your cake.
• Eggs: Large eggs at room temperature help create an airy batter for better texture.
• Vanilla Extract: Opt for pure vanilla extract; it adds depth and warmth to the flavor profile.
• Powdered Sugar: For dusting on top; it adds a lovely touch without overshadowing the cake’s flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Generously grease a bundt pan with nonstick cooking spray to prevent any sticky surprises later.

Create the Cranberry Layer: In a small saucepan over medium heat, combine fresh cranberries with granulated sugar until they begin to soften. Stir gently until the sugar dissolves completely.

Mix the Batter: In a large bowl, cream together softened butter and remaining sugar until light and fluffy. Add eggs one at a time, mixing well after each addition before adding vanilla extract.

Add Dry Ingredients: Gradually sift in all-purpose flour and baking powder while mixing gently until just combined. Be careful not to overmix; we want that airy texture!

Combine Layers Carefully: Pour half of your batter into the prepared bundt pan carefully covering the cranberry layer. Add remaining batter on top without disturbing those beautiful berries below.

Bake & Cool Down: Bake in your preheated oven for 45-50 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before flipping onto a wire rack to cool completely.

Now you’re ready to enjoy this mouthwatering Cranberry Upside Down Bundt Cake that will have everyone asking for seconds!

Perfecting the Cooking Process

Start by prepping your bundt pan with cooking spray and flour. Mix wet ingredients before folding in dry ones for even blending, ensuring a fluffy texture.

Add Your Touch

Consider replacing cranberries with seasonal fruits like blueberries or peaches for a different flavor twist. A sprinkle of lemon zest enhances the freshness beautifully.

Storing & Reheating

Store the cranberry upside down bundt cake in an airtight container at room temperature for up to three days. cozy baked sweet potatoes Warm individual slices in the microwave for a few seconds to enjoy that fresh-baked taste.

Sharing this cranberry upside down bundt cake recipe reminds me of a family gathering where it stole the show, leaving everyone asking for seconds and thirds! delicious cranberry chicken dish.

FAQ

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well; just don’t thaw them first.

How do I prevent my cake from sticking to the pan?

Grease and flour your bundt pan thoroughly to ensure easy release.

What can I serve with this bundt cake?

Serve it warm with whipped cream or vanilla ice cream for extra indulgence.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cranberry Upside Down Bundt Cake

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• Author: Mery Mack
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the irresistible flavors of our Cranberry Upside Down Bundt Cake, where the tartness of fresh cranberries meets a moist, sweet cake. This show-stopping dessert not only delights the palate but also enchants the senses with its vibrant colors and warm aroma. Perfect for any gathering, this cake will leave your guests asking for seconds!

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Ingredients

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• 2 cups fresh cranberries
• 1 cup granulated sugar (divided)
• 1/2 cup unsalted butter (softened)
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick cooking spray.
2. In a saucepan over medium heat, combine cranberries with 1/2 cup granulated sugar until softened; stir until the sugar dissolves.
3. In a large bowl, cream together softened butter and remaining sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
4. Gradually sift in flour and baking powder, mixing gently until just combined.
5. Pour half of the batter into the prepared bundt pan, followed by the cranberry mixture, then add the remaining batter on top without disturbing the cranberries.
6. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool for 10 minutes before inverting onto a wire rack.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 220
• Sugar: 16g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg