Description
Cranberry pineapple upside-down cake brings festive cheer with its jewel-toned layers of caramelized fruit and tender crumb. Holiday bakers find pure joy in this classic dessert that marries sweet pineapple and tart cranberries into one unforgettable treat you’ll crave all season long.
Ingredients
Scale
Fruits and Berries:
- 6 ounces (170 grams) fresh or frozen cranberries
- 6 sliced rings of canned pineapple
Sugars and Sweeteners:
- 1.5 cups granulated sugar (divided)
- 1 cup dark brown sugar
- 2 tablespoons corn syrup
Cake Ingredients:
- 4 large eggs, at room temperature
- ½ cup (4 ounces/113 grams) butter, at room temperature
- ¼ cup dark brown sugar
- 1.5 cups unbleached all-purpose flour
- ¼ cup cornstarch
- ½ cup buttermilk, at room temperature
- 3 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon table salt (or 1.25 teaspoons kosher salt)
Additional Flavor Ingredients:
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- Salt and pepper to taste
Instructions
- Craft a vibrant cranberry sauce by simmering most of the cranberries with sugar, orange zest, and lemon juice over medium heat until the berries soften and break down.
- Elevate the sauce’s complexity by increasing heat, allowing cranberries to burst and release their juices, creating a rich, glossy texture.
- Fold in the reserved whole cranberries, adjusting sweetness and introducing a subtle seasoning of salt and pepper for depth.
- Let the cranberry mixture cool completely, allowing flavors to meld and intensify.
- Prepare six individual springform pans by thoroughly greasing and lining bottoms with parchment paper.
- Create a luxurious caramel glaze by whipping butter, brown sugar, corn syrup, vanilla, and salt until light and airy.
- Distribute the caramel evenly across pan bottoms, ensuring a smooth, consistent layer.
- Generously spread the cooled cranberry sauce over the caramel, then carefully place pineapple rings on top, gently pressing to secure.
- Preheat the oven to 350°F, establishing the perfect baking environment.
- Separate egg whites and yolks, whipping the whites to a frothy consistency and gradually incorporating sugar until stiff peaks form.
- In a separate bowl, cream butter with remaining sugars, introducing vanilla and egg yolks to create a smooth, rich base.
- Combine dry ingredients – flour, cornstarch, baking powder, and salt – in a separate vessel.
- Carefully alternate adding dry ingredients and buttermilk to the butter mixture, maintaining a delicate balance of moisture and structure.
- Gently fold the whipped egg whites into the batter, preserving their airy texture.
- Divide the batter among prepared pans, filling nearly to the top for optimal rise.
- Bake for 30-35 minutes, monitoring until a toothpick emerges clean, indicating perfect doneness.
- Allow cakes to rest briefly in pans before inverting onto serving plates, carefully removing parchment.
- Serve warm for maximum flavor, or refrigerate for up to three days, preserving the cake’s delicate texture.
Notes
- Make the cranberry sauce ahead of time, allowing it to cool completely for better flavor integration and easier handling.
- Ensure all ingredients are at room temperature to create a smoother, more evenly mixed cake batter that rises perfectly.
- Take extra care when beating egg whites, stopping just as stiff peaks form to maintain their delicate structure and prevent over-mixing.
- Line springform pan bottoms with parchment paper for effortless cake removal and a clean, professional presentation.
- Use fresh, ripe pineapple rings for the best caramelization and most vibrant flavor in the upside-down topping.
- Store leftover cakes in an airtight container in the refrigerator, allowing them to come to room temperature before serving for the most tender texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 38 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg