Description
A delightful Cranberry Pineapple Upside-Down Cake that combines tart cranberries and sweet pineapple slices baked with a moist, fluffy cake base. Perfect for holiday gatherings or any festive occasion, this cake features a rich caramelized brown sugar topping and a tender crumb balanced with sour cream and vanilla.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 8 slices canned pineapple, drained
- 1 cup fresh or frozen cranberries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure easy removal of the cake later.
- Make the topping: Pour the melted butter into the bottom of the prepared pan. Evenly sprinkle the packed brown sugar over the butter to create a caramel base.
- Arrange fruit: Place the pineapple slices in a single layer on top of the brown sugar. Scatter the cranberries in the gaps between the pineapple slices for even distribution.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, creating a creamy base for the batter.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Stir in the sour cream, then alternately add the dry ingredients and milk, mixing just until smooth without overmixing.
- Assemble cake: Carefully spread the batter over the arranged pineapple and cranberries in the pan, smoothing the top to ensure an even cook.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Then, invert the cake onto a serving plate so the fruit topping is displayed on top.
- Serve: Let the cake cool slightly before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- For best results, use fresh or frozen cranberries and canned pineapple slices drained thoroughly to avoid a soggy cake.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Ensure the pan is well greased to easily release the upside-down cake after baking.
- This cake is delicious served with a dollop of whipped cream or vanilla ice cream.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
