Cranberry Upside-Down Cake Recipe - Tasting Table

"This cranberry upside-down cake, from the kitchen of recipe developer Jennine Rye, utilizes the oft-overlooked cranberry as a vibrant, alternative topping to the classic upside-down cake, giving the retro favorite a new lease on life. The deliciously tart berries are cooked beneath a spiced orange sponge that has a wonderfully soft crumb, before being turned out and brushed with marmalade for a sticky, tangy orange finish."

"While this cranberry upside-down cake has plenty going on, there are several ways you can adapt the recipe if you would like to try something a little different and to make it your own. Cranberries make for a vibrant, tart cake topping by themselves, but you can also add a second complementary fruit into the mix, such as sliced apples, pears, or oranges, to create a different fruity finish for this upside-down cake."

Cranberry upside-down cake combines tart cranberries cooked beneath a spiced orange sponge, which turns out topped with a marmalade glaze for a sticky, tangy finish. The sponge has a soft crumb and is complemented by a smooth vanilla mascarpone cream that adds creamy richness. Cranberries can be paired with sliced apples, pears, or oranges, and chopped pecans, walnuts, or hazelnuts can be added before or after baking for texture. The butter and sugar layer can be infused with fresh or ground ginger, or a tablespoon or two of Grand Marnier, Cointreau, or spiced rum for warmth. The result is an elegant, comforting seasonal dessert that balances tart, spiced, and creamy flavors.

Read at Tasting Table