Apple Cranberry Upside Down Cake with Brown Sugar Glaze

Few desserts look as festive with so little effort as this apple cranberry upside down cake. Thin apple slices and fresh cranberries bake in a bubbling layer of butter and brown sugar under a soft, orange-scented butter cake. When you flip it out of the pan, you get a glossy, jewel-toned top that looks like it came from a bakery window, with a sweet-tart flavor that tastes like the holidays.

In this post I cover why this cake works, every ingredient and what it does, detailed step-by-step instructions, the secret to a clean flip, flavor variations, what to serve with it, a troubleshooting table and storage tips. The printable recipe card is at the bottom of the post.

Why This Apple Cranberry Upside Down Cake Works

An upside down cake is really two recipes in one: a quick caramel fruit topping and a simple butter cake. Getting both right means a moist crumb and a top that releases cleanly every time.

• Apples and cranberries together. Sweet, tender apples balance the bright tartness of the cranberries, so the topping never tastes sour.
• A brown sugar butter base. It melts into a glossy caramel that soaks a little way into the cake and glazes the fruit.
• Sour cream in the batter. It keeps the crumb soft and moist for days and adds a gentle tang.
• Orange zest. Orange and cranberry are a classic pairing, and the zest makes the whole cake smell incredible.
• A 10-minute rest before flipping. The caramel is still loose enough to release but set enough to stay on the fruit.
• Fresh or frozen berries. Both work, so you can make this long after cranberry season.

It also looks impressive without any piping, frosting or decorating skills. The fruit does all the work, and every cake comes out a little different and beautiful.

Ingredients You Will Need

You need a short list for the topping and a simple butter cake batter. Let the butter, eggs and sour cream come to room temperature so the batter mixes up smooth and fluffy.

• Apples: One large firm apple such as Honeycrisp, Gala or Granny Smith, thinly sliced.
• Fresh or frozen cranberries: One heaping cup. Do not thaw frozen berries first.
• Butter and brown sugar: They melt together into the caramel topping.
• All-purpose flour: Spoon and level it for a tender cake. About 1 1/2 cups (190 g).
• Baking powder, baking soda and salt: For lift and balance.
• Cinnamon: A teaspoon warms up the apples beautifully.
• Granulated sugar: Creamed with soft butter for a light crumb.
• Eggs and vanilla: Structure and flavor.
• Sour cream and milk: Moisture and tenderness. Plain Greek yogurt works instead of sour cream.
• Orange zest: The finely grated zest of one orange.

If you only have salted butter, it works fine in the topping, where a little salt actually makes the caramel taste richer. Just reduce the salt in the batter to 1/4 teaspoon so the cake does not taste too salty.

How to Make Apple Cranberry Upside Down Cake

Heat the oven to 350°F (175°C). Use a 9-inch round cake pan with sides at least 2 inches tall, or a 10-inch cast iron skillet. Grease the sides well.

1. Make the caramel layer. Pour the melted butter into the pan and sprinkle the brown sugar evenly over it. Stir lightly so the sugar is moistened.
2. Arrange the fruit. Lay the apple slices in an overlapping ring around the edge and a small circle in the center. Fill every gap with cranberries.
3. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt and cinnamon in a bowl.
4. Cream the butter and sugar. Beat the softened butter, granulated sugar and orange zest for 2 to 3 minutes, until pale and fluffy.
5. Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla.
6. Combine. Add the dry ingredients in two parts, alternating with the sour cream and milk, mixing just until no streaks of flour remain.
7. Spread the batter. Dollop the batter over the fruit and gently spread it to the edges without moving the fruit.
8. Bake. Bake for 45 to 50 minutes, until golden and a toothpick in the center comes out clean.
9. Rest and flip. Cool in the pan for 10 minutes. Run a knife around the edge, set a plate on top and flip in one confident motion. Lift the pan away slowly.

If a few cranberries stick to the pan, simply lift them out with a spoon and press them back into place. Any extra caramel left in the pan can be spooned over the top.

Tips for the Best Cranberry Upside Down Cake

• Use a pan that is at least 2 inches deep. The caramel bubbles up as it bakes and can overflow a shallow pan.
• Set the pan on a sheet pan in the oven to catch any drips.
• Pack the cranberries snugly. They shrink as they cook, so a full layer looks better after flipping.
• Do not overmix the batter once the flour goes in, or the cake turns dense.
• Flip after 10 minutes, not right away and not after it fully cools. Too hot and it runs, too cold and the caramel glues the fruit to the pan.
• Brush the top with a spoonful of warm apricot jam or orange marmalade for an extra glossy finish.

If you are building a holiday dessert menu, this cake pairs perfectly with my easy homemade cranberry sauce on the dinner table and my Dutch apple pie with crumb topping on the dessert table. For another cozy apple bake, try my easy cinnamon apple cake, or browse all of my easy dessert recipes.

Choosing the Best Apples

The apple you pick changes the texture of the topping. You want slices that soften and caramelize but still hold their shape when the cake is flipped.

My favorite is Honeycrisp or Pink Lady. Their natural sweetness balances the cranberries, and the slices stay pretty after flipping.

Whatever variety you choose, keep the slices even so they cook at the same rate. A mandoline makes this quick, but a sharp knife and a little patience work just as well.

Easy Variations

• Pear cranberry: Swap the apple for a firm, ripe Bosc pear.
• Spiced: Add 1/2 teaspoon ginger and a pinch of cloves to the batter for gingerbread vibes.
• Brown butter: Brown the butter for the topping until nutty before adding the sugar.
• Pecan crunch: Scatter 1/3 cup chopped pecans between the fruit before adding the batter.
• Cornmeal cake: Replace 1/2 cup of the flour with fine cornmeal for a rustic texture.
• All cranberry: Skip the apple and use 2 1/2 cups cranberries for a bold, tart red top.

You can also turn this into a smaller treat. Divide the topping and batter among 12 well-greased muffin cups, filling them about two thirds full, and bake for 20 to 24 minutes. Let them rest 5 minutes, then flip the whole tin onto a sheet pan for individual upside down cakes that are perfect for a dessert buffet.

What to Serve With It

This cake is lovely on its own, but a creamy topping makes it even better.

• Lightly sweetened whipped cream with a little orange zest folded in.
• Vanilla bean ice cream when the cake is still slightly warm.
• Crème fraîche for a tangy, less sweet option.
• Hot tea, coffee or mulled cider for a cozy afternoon treat.

With Thanksgiving on Thursday, November 26 and Christmas a few weeks later, it is a beautiful alternative to pie that still feels classic and seasonal.

For a brunch or holiday morning, a slice is also lovely next to coffee, the same way you would serve coffee cake. It is not too sweet, and the tart cranberries keep each bite bright.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

This cake tastes best the day it is made but keeps well. Store it loosely covered at room temperature for 1 day. After that, or if your kitchen is warm, refrigerate it for up to 4 days. Serve leftovers with whipped cream only after you slice them, since dairy toppings should not sit out for more than two hours, as explained in the USDA guidance on leftovers and food safety.

To reheat, warm individual slices in the microwave for 15 to 20 seconds. You can freeze the baked cake, wrapped tightly, for up to 2 months. Thaw in the fridge overnight, then bring to room temperature. To get ahead without losing the glossy top, bake the cake up to a day early and keep it in the pan, then warm the pan on the stove or in a low oven for a few minutes before flipping.

Frequently Asked Questions

Ready to bake? Here is the full printable apple cranberry upside down cake recipe with exact measurements and estimated nutrition.

Apple Cranberry Upside Down Cake

Caramelized apples and tart cranberries in a brown sugar butter glaze, baked under a tender orange-scented sour cream cake and flipped to serve.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Resting before flipping 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Topping

• 4 tablespoons unsalted butter melted (56 g)
• 2/3 cup light brown sugar packed (135 g)
• 1 large firm apple such as Honeycrisp, cored and sliced 1/8 inch thick
• 1 1/4 cups fresh or frozen cranberries (125 g)

Cake

• 1 1/2 cups all-purpose flour spooned and leveled (190 g)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter softened (113 g)
• 3/4 cup granulated sugar (150 g)
• 1 orange zest only
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream room temperature (120 g)
• 1/4 cup milk (60 ml)

Method

 

1. Heat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan at least 2 inches deep.
2. Pour the melted butter into the pan and sprinkle evenly with the brown sugar. Arrange the apple slices in overlapping rings and fill the gaps with cranberries.
3. Whisk the flour, baking powder, baking soda, salt and cinnamon.
4. Beat the softened butter, granulated sugar and orange zest until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla.
5. Add the dry ingredients in two additions, alternating with the sour cream and milk, mixing just until combined.
6. Spread the batter gently over the fruit. Set the pan on a rimmed sheet pan and bake for 45 to 50 minutes, until a toothpick in the center comes out clean.
7. Cool in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate and lift off the pan. Serve warm or at room temperature.

Notes

Frozen cranberries: Use straight from the freezer without thawing.

Storage: Keep covered at room temperature 1 day, refrigerate up to 4 days or freeze up to 2 months.

Nutrition is an estimate per slice without toppings.

I hope this apple cranberry upside down cake brings a little sparkle to your holiday table. If you bake it, please leave a comment and a star rating below, and let me know which apples you used. Happy baking, friends. Chef Amber