Cranberry Upside-Down Skillet Cake

Cranberry Upside Down Skillet Cake matches the tartness of cranberries against the sweetness of a caramel glaze topping in a simple cast iron skillet cake.  Great for snacking and breakfast. 

Cranberries are something I look forward to each year.  The tart and tangy flavor is wonderful in baked goods.  Plus, how can you have Thanksgiving without Cranberry Sauce?

I don’t know, either.

Most grocery stores will carry fresh cranberries.  Buy several bags and freeze them for use after cranberry season is over.  

Here’s some handling and storage tips for fresh cranberries:

• Cranberries should not be damp because moisture speeds up the rate of decay.
• Shelf life for fresh  cranberries is 3 to 4 weeks.
• For best flavor, they should be consumed within one week.
• Cranberries are excellent for freezing. They will keep well for up to 12 months when frozen.

I can’t think of another fruit or berry that comes close to the flavor of cranberries.  They’re in a class all to themselves. They’re wonderful in all sorts of baked goods.  If you like quick breads, try this Glazed Orange Cranberry Bread.

I thought a Cranberry Upside-Down Skillet Cake would be a nice use of  fresh cranberries. The tartness of cranberries together with a caramelized topping would be grand atop a cream cheese skillet cake.

I wasn’t disappointed.

It surprised me that most of the cranberries sort of scooted around to the side of the cake but it certainly didn’t hurt the overall flavor this wonderful, easy-to-make cake.

Cranberry Upside-Down Skillet Cake

yield: one (10-inch) cake

preheat oven to 350 degrees

Be sure to use at least a 10-inch skillet. You will more than likely have some spillage while the cake is baking.  Be sure to place the skillet on a baking sheet cover in aluminum foil to catch the spills.

make the  topping:

1 stick unsalted butter

1 cup brown sugar

1 teaspoon ground cinnamon

12 ounces Hurst’s Berry Farms whole cranberries, washed

Add butter, brown sugar, and cinnamon to a 10-inch cast iron skillet over medium heat.  Cook, stir frequently, until mixture starts to bubble.

Add cranberries.  Cook for 5 minutes or until cranberries start to pop.

Remove from heat and set aside.

make cake batter:

8 ounces cream cheese, softened

4 tablespoons butter, softened

3/4 cup granulated sugar

1 1/2 cup self-rising flour

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

With an electric mixer, cream together cream cheese, butter, and granulated sugar.

Stir together buttermilk, eggs, and vanilla flavor.

Add flour and wet ingredients to creamed mixture alternately, starting and ending with dry ingredients.  Only mix until all traces of flour are gone.

Pour batter over cranberry topping and spread evenly.  Place skillet on top of a baking sheet to catch spills.

Bake in a 350 degree preheated oven for 55 minutes or until toothpick inserted into cake comes out clean.

Remove from oven and let cool for 5 minutes.

Invert cake onto a large platter.  Let cool for 15 minutes before cutting.

Print Recipe Pin Recipe Rate this Recipe

4.23 from 18 votes

Cranberry Upside-Down Skillet Cake

Author: Jackie Garvin

Ingredients

• yield: one 10-inch cake
• preheat oven to 350 degrees
• Be sure to use at least a 10-inch skillet. You will more than likely have some spillage while the cake is baking. Be sure to place the skillet on a baking sheet cover in aluminum foil to catch the spills.
• make the topping:
• 1 stick unsalted butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 12 ounces Hurst's Berry Farms whole cranberries washed
• Add butter brown sugar, and cinnamon to a 10-inch cast iron skillet over medium heat. Cook, stir frequently, until mixture starts to bubble.
• Add cranberries. Cook for 5 minutes or until cranberries start to pop.
• Remove from heat and set aside.
• make cake batter:
• 8 ounces cream cheese softened
• 4 tablespoons butter softened
• 3/4 cup granulated sugar
• 1 1/2 cup self-rising flour
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

• topping:
• Add butter, brown sugar, and cinnamon to a 10-inch cast iron skillet over medium heat. Cook, stir frequently, until mixture starts to bubble.
• Add cranberries. Cook for 5 minutes or until cranberries start to pop.
• Remove from heat and set aside.
• cake batter:
• With an electric mixer, cream together cream cheese, butter, and granulated sugar.
• Stir together buttermilk, eggs, and vanilla flavor.
• Add flour and wet ingredients to creamed mixture alternately, starting and ending with dry ingredients. Only mix until all traces of flour are gone.
• Pour batter over cranberry topping and spread evenly. Place skillet on top of a baking sheet to catch spills.
• Bake in a 350 degree preheated oven for 55 minutes or until toothpick inserted into cake comes out clean.
• Remove from oven and let cool for 5 minutes.
• Invert cake onto a large platter. Let cool for 15 minutes before cutting.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

My latest recipes delivered weekly!

SIGN ME UP!

Sign Up for Free Recipes!