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Cranberry Cornmeal Upside-Down Cake

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A stunning upside-down cake featuring tart cranberries caramelized in brown sugar over a tender, lightly textured cornmeal crumb. Bright citrus zest and creamy yogurt create a moist, flavorful cake perfect for holidays or cozy gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar, packed
  • 2 cups fresh or frozen cranberries
  • 1 cup medium-grind cornmeal
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup granulated sugar
  • 2 tablespoons orange zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 large egg
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Wrap an 11-inch springform pan tightly with foil.
  2. Place butter in the pan and melt in the oven for 5 to 10 minutes. Remove carefully.
  3. Sprinkle brown sugar evenly over melted butter. Arrange cranberries in an even layer on top. Set aside.
  4. In a large bowl, whisk together cornmeal, whole wheat pastry flour, granulated sugar, orange zest, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk canola oil, egg, yogurt, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
  7. Spread batter evenly over cranberries.
  8. Bake for about 45 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  9. Cool in the pan for 5 minutes. Invert onto a serving plate and carefully remove the pan. Adjust any topping if needed.
  10. Allow to cool completely before slicing and serving.

Notes

  • Add 1 tablespoon orange juice for extra citrus flavor.
  • Substitute half the cranberries with blueberries for a sweeter topping.
  • Replace 1/4 cup flour with almond flour for a nuttier flavor.
  • Sprinkle chopped walnuts or pecans over cranberries for added texture.
  • Store covered at room temperature for 2 days or refrigerate up to 1 week.

Nutrition

Find it online: https://savorymomskitchen.com/cranberry-cornmeal-upside-down-cake/