Cranberry Upside-Down Cake Recipe
Prep Time:
35 minutes
Cook Time:
45 minutes
Servings:
10 slices
Ingredients
  • 1 ¼ cups unsalted butter, room temperature, divided
  • ¾ cup brown sugar
  • 2 cups fresh cranberries
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • 2 tablespoons marmalade
  • ¾ cup mascarpone, room temperature
  • ½ cup heavy cream
  • 3 tablespoons confectioner's sugar
  • 1 ½ teaspoons vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. Grease and line a 9-inch cake tin.
  3. Heat ½ cup butter and the brown sugar together in a pan over a medium temperature.
  4. Once the sugar has fully dissolved simmer for 2 to 3 minutes until the mixture begins to darken.
  5. Pour the mixture into the base of the prepared cake tin, making sure it fully covers the bottom.
  6. After 15 minutes, once the mixture has cooled sufficiently, top it with the cranberries.
  7. To make the sponge, first whisk together the flour, baking powder, mixed spice, and salt.
  8. In a clean bowl or stand mixer, beat ¾ cup butter and the granulated sugar together on a high setting for 2 to 3 minutes until creamed.
  9. Beat in the eggs one at a time.
  10. Mix in the vanilla extract and the orange zest.
  11. Fold the flour mixture into the bowl until just combined to form the batter.
  12. Add the cake batter to the cake tin on top of the cranberries, smoothing the top over with the back of a spoon.
  13. Bake for 40 to 45 minutes until the cake springs back to the touch.
  14. Leave the cake to cool for 10 minutes before turning it out and removing the baking paper.
  15. Heat the marmalade for 30 seconds on a medium temperature in the microwave.
  16. Brush the marmalade on top of the cranberries.
  17. To make the mascarpone cream, add the mascarpone, heavy cream, confectioner's sugar, and vanilla extract to a mixing bowl.
  18. Whisk for 15 to 20 seconds until the mixture is combined and thickened.
  19. Serve the cranberry upside-down cake warm topped with spoonfuls of mascarpone cream.