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Perfect Cranberry Upside Down Bundt Cake Recipe for Holidays

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A festive holiday dessert featuring tart cranberries, sweet caramel glaze, and a moist bundt cake. Perfect for Thanksgiving, Christmas, or any holiday celebration.

Ingredients

Scale
  • 1 ½ cups fresh cranberries
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon ground cinnamon (optional)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup sour cream, room temperature
  • ¼ cup milk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease your bundt pan thoroughly with non-stick cooking spray or butter, ensuring every nook and cranny is coated.
  3. Make the cranberry topping: In a medium bowl, combine melted butter, sugar, and cinnamon (if using). Mix until smooth. Pour the mixture into the bottom of the prepared bundt pan. Evenly spread the cranberries over the sugar mixture. Set aside.
  4. Prepare the cake batter: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. In another large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  6. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  7. With the mixer on low, alternate adding the dry ingredients and the sour cream to the butter mixture. Begin and end with the dry ingredients. Stir in the milk until just combined—don’t overmix!
  8. Assemble the cake: Carefully spoon the batter over the cranberry mixture in the bundt pan. Use a spatula to spread it evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake toward the end—ovens can vary!
  10. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Gently run a knife around the edges of the pan to loosen the cake.
  11. Invert and reveal: Place a serving plate over the bundt pan and carefully flip it over. Tap the pan gently to release the cake. Lift the pan to reveal your beautiful cranberry topping!
  12. Let the cake cool completely before slicing—this allows the flavors to settle and the topping to firm up beautifully.

Notes

[‘Grease your bundt pan thoroughly to prevent sticking.’, ‘Use room temperature ingredients for a smooth batter.’, ‘Avoid overmixing to keep the cake tender.’, ‘Fresh cranberries provide better flavor and texture than frozen.’, ‘Use the toothpick test to check for doneness.’]

Nutrition

Keywords: cranberry bundt cake, holiday dessert, upside down cake, Christmas cake, Thanksgiving dessert

Find it online: https://jodierecipes.com/perfect-cranberry-upside-down-bundt-cake-recipe-for-holidays/