Indulge in a slice of joy with this Cranberry Upside Down Bliss Cake! This dessert features a golden, buttery cake topped with a luscious layer of tart, caramelized cranberries. Delivering a perfect balance of flavors! This show-stopping cake will have your guests asking for seconds! Serve it warm with a scoop of vanilla ice cream for an extra touch of bliss.
Ingredients
- 3/4 cup unsalted butter at room temperature, divided
- 3/4 cup packed light brown sugar
- 12 ounces fresh or frozen cranberries thawed
- 1/2 tsp. grated orange zest
- 1/4 cup orange juice fresh
- 1 1/8 tsp. sea salt divided
- 1/2 tsp. ground ginger
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1/2 cup plain yogurt unsweetened; at room temperature
- 1 tsp. vanilla extract
- 1/4 cup milk
- powdered sugar for serving
Instructions
- Preheat oven to 350°F. Melt 1/4 cup of the butter in a 10-inch cast-iron skillet over medium. Add brown sugar, and continue cooking over medium, whisking constantly, until sugar melts, 2 to 3 minutes. Remove from heat.
- Toss cranberries, orange zest and juice, 1/8 teaspoon of the salt, and 1/4 teaspoon of the ginger in a medium bowl until fully coated. Spoon cranberry mixture, including juices, evenly over brown sugar mixture in warm skillet.
- Whisk together flour, baking powder, cinnamon, and remaining 1 teaspoon salt and 1/4 teaspoon ginger in a medium bowl until combined; set aside.
- Beat granulated sugar and remaining 1/2 cup butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes.
- Add eggs to butter mixture, one at a time, scraping down sides of bowl as needed. Beat on medium-low speed until fully combined, about 1 minute. With mixer still running, beat in yogurt and vanilla until fully incorporated, about 1 minute.
- Add milk and flour mixture alternately in 3 additions, beginning and ending with flour mixture. Beat on medium speed, scraping down sides of bowl as needed, until batter is fully combined and no lumps remain, about 3 minutes.
- Spoon batter evenly over cranberry mixture in skillet, and spread evenly.
- Place skillet on a large rimmed baking sheet (optional: lined with aluminum foil), and bake in preheated oven until a wooden pick inserted in center comes out clean and top of cake is golden brown, 40 to 45 minutes.
- Cool cake in skillet on a wire rack 10 minutes. Place a serving platter over top of warm cake, and carefully flip skillet over, inverting cake onto platter.
- Dust cake with powdered sugar, and serve warm (with vanilla ice cream, optional).
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