I love the tart fresh tasting zing of fresh cranberries! Cranberries are usually associated with the holidays, but fresh cranberries freeze so well that it’s easy to enjoy them year-round. I always freeze a bag or two in October/November and then bring them out several months later to use in some kind of tasty baked good.

Today I made a Cranberry Upside-Down Cake. This cake is the perfect, simple background for the delicious tart red cranberries that adorn the top. It’s very easy to make and tastes great. If you have some frozen cranberries in your freezer, here is how you can make your own cake:


You can find the entire recipe here. Start by measuring out the frozen cranberries. Place in a bowl and set back in the freezer. You want to bake the cranberries frozen, if you thaw them first they will get mushy and kind of dissolve into the cake.

Preheat oven to 350 degrees. Grease an 8″ round cake pan with 3 Tablespoons of butter or you can spray the pan with Pam. Place the pan on a baking sheet and set aside.

In a small bowl whisk together 1/2 cup of sugar with the cinnamon and allspice. Sprinkle the mixture evenly on the bottom of the prepared pan. Set aside.

In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the remaining 6 Tablespoons of butter and 1/2 cup of sugar until fluffy, approximately 5 minutes. Add the egg and vanilla (I also added a teaspoon of Ginger Spice Blend for a little extra spicy flavor) and beat well until combined.

Add the flour mixture to the butter mixture in three batches alternating with the milk until well combined.

Remove the cranberries from freezer and place into a single layer on the bottom of the prepared pan. Spoon the batter carefully over the cranberries and smooth with a spatula.

Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let pan cool on wire rack for around 10 minutes then run a knife around edges of pan to loosen cake.

Quickly invert cake onto serving platter and remove pan. Store in airtight container at room temperature. Can be served with whipped cream if desired but the cake is really good all by itself!

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