Cranberry pecan upside-down cake

    1 hour 30 min

    This cake is guaranteed to please. Cranberries and pecans are baked under a moist sponge cake, then turned over before serving. Enjoy with whipped cream, if desired.

    292 people made this

    Makes: 1 23cm round cake

    • 150g dark brown soft sugar
    • 75g butter
    • 120g cranberries
    • 60g chopped pecans
    • 110g butter, room temperature
    • 150g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 250ml soured cream
    • 200g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Wrap the outside of a 23cm springform tin with foil to prevent leaking. Sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
    2. In a saucepan over medium heat, combine dark brown soft sugar and 75g butter. Bring to the boil, then pour into bottom of the prepared tin. Sprinkle with cranberries and pecans.
    3. In a large bowl, cream together the butter and 150g sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the soured cream. Pour batter into prepared tin.
    4. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for 10 minutes, then invert onto serving plate and carefully remove tin. Serve warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (260)


    This cake was absolutely fabulous, really tasty and moist. The cranberries added a great contrast to the sugared pecans. I also drizzled some homemade caramel sauce over the top, after I turned out the cake, as well as a few extra pecans for added luxury!  -  18 Feb 2014


    This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.  -  21 Nov 2006  (Review from Allrecipes US | Canada)


    I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper and set it on a pan. I also found that putting a square of parchment paper at the bottom of the pan (bigger so that the edges are outside the pan in between the bottom and the round) prevent any leakage.  -  19 Nov 2007  (Review from Allrecipes US | Canada)