Maida Haetter’s Cranberry Upside-Down Cake

AlexandraAlexandra Linn
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Serves 8
prep time:
20 minutes
cook time:
1 hour

Save this recipe 1
Save this recipe 1
Serves 8
prep time:
20 minutes
cook time:
1 hour


  • 12 oz fresh cranberries
  • 5 oz unsalted butter, at room temp.
  • 1 c. + 2 T. sugar
  • 1 1/4 c. sifted all-purpose flour
  • 1 1/2 at. double acting baking powder
  • 1/4 t. salt
  • 1 egg
  • 1 t. vanilla
  • 2/3 c. milk
  • rind of 1 large deep-colored orange
  • 1/3 c. red currant jelly
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  • 1

    Heat oven to 350 degrees. Rinse cranberries and dry them.

  • 2

    Heavily butter a 9x2" round layer cake pan with 4 tablespoons of butter. Sprinkle 1/2 cup plus 2 tablespoons sugar over butter. Sprinkle berries on top of sugar; they will almost fill pan.

  • 3

    Sift together flour, baking powder, and salt with rest of sugar.

  • 4

    Beat remaining buttter in a small bowl until soft, then beat in egg and vanilla. On lowest speed add sifted dry ingredients in 3 additions alternately with milk mixing until just combined. Remove from mixer and sti rin grated zest, then pour over berries. Bake until top becomes quite brown, about 1 hour.

  • 5

    Cool cake on rack for 10 minutes. Cut aroudn edges of cake with a knife, then continue cooling another 10 minutes.

  • 6

    Heat jelly in a small pan until it melts and starts to boil. Pour hot jelly onto cake and spread it with bottom of a spoon to cover top completely.

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