Skillet Cranberry Upside Down Brown Sugar Cake

5 from 1 vote

Skillet Cranberry Upside Down Brown Sugar Cake

Skillet cranberry upside down brown sugar cake is a quintessential fall dessert that features a beautifully balanced cranberry and brown sugar topping. It's a perfect easy to make, Depression era dessert that's just as delicious today!

Prep Time30

Cook Time40

Cooling Time40

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Equipment

cast iron skillet, 8 inches or larger

Ingredients

For the Cranberry Brown Sugar Topping

¾ cup light or dark brown sugar packed
4 tablespoons unsalted butter at room temperature, divided
1/3 cup orange juice
12 ounces fresh cranberries or thawed frozen cranberries

For the Cake

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs separated and at room temperature
⅓ cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup low fat or 2% milk
freshly whipped cream or vanilla ice cream optional, for serving

US Customary - Metric

Instructions

Making the Cranberry Brown Sugar Topping

Preheat oven to 350°F.
Heat brown sugar and 2 tablespoons each of butter and orange juice in a large ovenproof cast-iron skillet, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Coat the sides of the pan with the butter as it melts using a rubber spatula. Let it cool for 5 minutes.
Bring the remaining 1/4 cup orange juice and the cranberries to a simmer in a medium saucepan over medium heat, stirring often, until about half the cranberries have popped, about 5 minutes. Pour evenly over the cooled sugar mixture in the pan.

Making the Cake

Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer on medium-high speed until light and fluffy. Add to the flour mixture in stages, alternating with the milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated and no more.
Beat the egg whites in a clean dry bowl with clean dry beaters on medium-high speed until they hold soft peaks. Stir one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. I test for doneness at 30 minutes. If the cake needs longer, I test in 2 minute increments until a toothpick inserted into the cake comes out clean.
Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving.
Serve warm or at room temperature. Garnish with whipped cream or a quality vanilla ice cream, if desired.

Video

Notes

Be sure that the eggs, butter, and milk are at room temperature before you start.
The basic recipe for this cake is very versatile, and can be made with apples, pears, peaches or any full-flavored, slightly acidic fruit. Add pineapple or cherries to this cake recipe if you believe cranberries will be hard sell by themselves.
You can make this cake ahead a day in advance--I like it even better on the second day.
I have never experienced this cake not releasing upon being inverted. I am sure to butter the sides of the skillet as the butter is melting in the early stages of preparation, using a rubber spatula. I also leave the skillet in place over top the cake plate once inverted for several minutes to give it time to release completely.

Nutrition