Irresistible Brown Butter Cranberry Upside-Down…

Name: Irresistible Brown Butter Cranberry Upside-Down Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup fresh or frozen cranberries; 3/4 cup granulated sugar; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract

Author: Olivia Bexley

July 29, 2025

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No heading needs to be written for the introduction. There’s something magical about brown butter cranberry upside-down cake—that rich, nutty depth from caramelized butter playing against the bright tartness of cranberries gets me every time. I first made this cake years ago for a cozy Friendsgiving, and now it’s my go-to whenever I want a dessert that feels festive but fuss-free. The cranberries glisten like rubies against the golden-brown butter, and when you flip it? Pure drama. Trust me, this isn’t your grandma’s pineapple upside-down cake (though I love that too). It’s got this cozy, grown-up vibe that makes even Tuesday night feel special.

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Why You’ll Love This Brown Butter Cranberry Upside-Down Cake

This cake is one of those rare desserts that’s as easy to make as it is impressive—here’s why it’ll become your new favorite:

That brown butter magic: Browning the butter transforms it into this nutty, caramel-like wonder that makes the whole kitchen smell like a pastry shop.
The perfect sweet-tart balance: Cranberries cut through the richness, so each bite has this bright pop against the buttery cake.
No fancy skills needed: If you can melt butter and stir batter, you’re golden (literally—look at that caramelized top!).
Works year-round: Fresh cranberries in winter, frozen any other time—it’s always delicious.
Drama without the effort: That moment when you flip the cake? Pure kitchen wizardry with zero stress.

Ingredients for Brown Butter Cranberry Upside-Down Cake

Gathering the right ingredients is half the battle with this cake—here’s exactly what you’ll need, down to the last sprinkle of sugar. I’ve made this enough times to know these measurements matter!

1/2 cup (113g) unsalted butter: It must be unsalted so you control the flavor. And yes, we’re browning it—that’s non-negotiable for that toasty depth.
1 cup (100g) fresh or frozen cranberries: Fresh give the prettiest pop, but frozen work in a pinch (no need to thaw—just toss ’em in!).
3/4 cup (150g) granulated sugar: Divided—we’ll use 1/4 cup for the cranberry layer and the rest for the batter. Pack it lightly when measuring.
1 1/2 cups (188g) all-purpose flour: Spoon and level it—no packing flour into the cup or your cake will be dense.
2 tsp baking powder: Fresh is key here. If yours has been open more than 6 months, grab a new tin.
1/4 tsp salt: Just enough to make the flavors sing without tasting salty.
2 large eggs: Room temperature! Cold eggs make the batter lumpy. If you forgot to take them out early, just dunk them in warm water for 5 minutes.
1/2 cup (120ml) milk: Whole milk gives the richest texture, but 2% works too.
1 tsp vanilla extract: The good stuff—no imitation here. It rounds out all those warm, buttery notes.

See? Nothing weird or hard-to-find. Just simple ingredients that, when combined just right, create something extraordinary.

Equipment You’ll Need

Here’s the beauty of this cake—you probably already have everything you need lurking in your kitchen cabinets! No fancy gadgets required, just:

A 9-inch round cake pan: Metal works best for even browning, but glass is fine too (just watch the bake time).
A skillet: For browning that butter to golden perfection.
Two mixing bowls: One for dry ingredients, one for wet—keep ‘em separate until the grand finale.
A whisk: Or a fork in a pinch. We’re keeping it simple, remember?

That’s it—no stand mixer, no specialty pans. Just good old-fashioned tools doing delicious work.

How to Make Brown Butter Cranberry Upside-Down Cake

Now for the fun part! This cake comes together in just a few simple steps, but each one matters—especially that magical butter browning moment. Follow along closely, and you’ll have a showstopper in no time.

Step 1: Browning the Butter

First, grab your skillet and melt the butter over medium heat—no rushing this step! Stir constantly with a wooden spoon as it foams up. After about 3-5 minutes, you’ll see golden-brown bits forming at the bottom and smell that incredible nutty aroma. Immediately pour it into your cake pan (scraping in all those toasty bits!) to stop the cooking. Too dark and it’ll taste burnt, so watch it like a hawk!

Step 2: Layering the Cranberries

Scatter cranberries evenly over the browned butter—no need to thaw if using frozen. Then sprinkle that 1/4 cup sugar right over the top. The sugar melts into the butter to create a caramel-like glaze that’ll make your cake shine when flipped. Fresh cranberries hold their shape better, but frozen work in a pinch!

Step 3: Preparing the Batter

Whisk flour, baking powder, and salt in one bowl. In another, beat eggs, milk, vanilla, and remaining sugar until frothy. Now, add the dry ingredients to the wet and stir just until combined—a few lumps are fine! Overmixing makes tough cake, and we want this baby tender. Pour it gently over the cranberry layer, smoothing the top with a spatula.

Step 4: Baking and Inverting

Bake at 350°F for 30-35 minutes until golden and a toothpick comes out clean. Now, the hardest part: wait 10 minutes before inverting onto a plate! Any sooner and it’ll fall apart. Run a knife around the edges, place your plate on top, and flip with confidence—that gorgeous jewel-toned top will take your breath away.

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Tips for Perfect Brown Butter Cranberry Upside-Down Cake

After making this cake more times than I can count (and eating even more slices), here are my foolproof tips to guarantee success every time:

Brown butter like a pro: Use a light-colored skillet so you can actually see when the butter turns golden. That nutty aroma is your cue—take it off heat fast!
Room temp eggs are non-negotiable: Cold eggs make the batter lumpy and dense. If you forget, just soak them in warm water for 5 minutes.
Fold, don’t beat: Mix the batter just until the flour disappears—a few small lumps are actually better than overmixing.
The 10-minute rule: Let the cake rest exactly 10 minutes after baking—any less and it’ll stick, any more and the caramel hardens too much.
Cranberry cheat: If using frozen cranberries, toss them in 1 tsp flour first—it prevents sinking to the bottom.

Follow these little tricks, and your cake will come out looking and tasting like it’s straight from a bakery case!

Serving Suggestions

This cake is delicious on its own, but let me tell you my favorite ways to take it next-level. A scoop of vanilla ice cream melting over the warm cake is absolute perfection—the cold creaminess against the caramelized edges? Wow. Freshly whipped cream with a hint of orange zest makes it feel extra special, or try it with a hot cup of Earl Grey tea for a cozy afternoon treat. Honestly though, I’ve been known to eat slices straight from the pan with just a fork when no one’s looking!

Storing and Reheating

This cake keeps beautifully at room temperature (covered loosely with foil) for about 2 days—just pop a slice in the microwave for 10 seconds to bring back that warm, buttery goodness. If you need to store it longer, refrigerate for up to 5 days. The cranberries actually get more flavorful as they sit! For reheating, I like using a 300°F oven for 5-8 minutes to crisp up the edges while keeping the center tender.

Nutritional Information

Here’s the scoop on what’s in each glorious slice of this cake—but remember, these numbers are just estimates and can vary depending on your specific ingredients. One serving (about 1/8 of the cake) clocks in around 280 calories with 12g of fat (mostly from that amazing brown butter!), 40g of carbs, and 4g of protein. The cranberries pack in some fiber and vitamin C, so hey—it’s practically health food! (Okay, maybe not, but we can dream.)

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

While dried cranberries will work in a pinch, they won’t give you that same juicy pop of tartness—they’ll be chewier and sweeter. If you must use them, soak them in warm water for 10 minutes first to plump up, then pat dry. But trust me, fresh or frozen cranberries are worth tracking down for this cake!

How do I prevent the cake from sticking?

That glorious brown butter layer actually helps prevent sticking (nature’s non-stick coating!), but for extra insurance, I like to run a butter knife around the edges right after baking. If you’re nervous, a quick swipe of butter on the pan sides before adding the browned butter never hurts.

Can I make this cake ahead of time?

Absolutely! Bake it up to 2 days ahead—just store at room temperature under a cake dome or loose foil. The flavors actually improve as they mingle. Want to prep further ahead? Freeze the cooled cake (before inverting) for up to 3 months. Thaw overnight in the fridge, then warm slightly before flipping.

Share Your Brown Butter Cranberry Upside-Down Cake

I’d love to see your cake creations! Did you add a twist with orange zest or swap in pecans? Snap a photo of that gorgeous caramelized top and share it in the comments—nothing makes me happier than seeing your kitchen triumphs! You can also find more delicious recipes and inspiration on Pinterest.

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