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Cranberry Upside Down Bundt Cake

Cranberry upside down Bundt cake bakes over a bubbling brown sugar and orange topping, then turns out with a tender, moist crumb. Fresh cranberries add a tart contrast to the sweet, citrus-scented cake.
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Prep Time 25 minutes
Cook Time 1 hour 2 minutes
Cooling 35 minutes
Total Time 2 hours 2 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • baking spray nonstick with flour, as needed
  • 6 tbsp unsalted butter
  • 0.75 cup brown sugar packed light
  • 2 tbsp orange juice
  • 1 bag (12 oz) cranberries fresh or frozen, thawed if frozen and patted dry
For the cake
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cups granulated sugar
  • 0.75 cup neutral oil such as canola
  • 3 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup Bundt pan

Method
 

Prepare the pan and topping
  1. Heat the oven to 350°F and generously coat a 12-cup Bundt pan with baking spray, including the center tube.
  2. Melt the butter in a small saucepan over medium heat, then stir in the brown sugar and orange juice until smooth and bubbling, about 2 minutes.
  3. Pour the brown sugar mixture into the prepared pan and arrange the cranberries evenly over it.
Make the cake
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  2. In a large bowl, whisk the granulated sugar and oil until combined, then whisk in the eggs one at a time; whisk in the sour cream, orange zest, and vanilla until smooth.
  3. Add the flour mixture to the wet mixture in 3 additions, folding just until no dry streaks remain.
  4. Spoon the batter evenly over the cranberries and smooth the top.
Bake and invert
  1. Bake for 55 to 65 minutes, until the cake is golden and a toothpick inserted into the cake comes out with a few moist crumbs.
  2. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a serving plate and lift off the pan; cool for at least 20 minutes before slicing.

Notes

For the cleanest release, generously coat the pan, including the center tube, and wait the full 15 minutes before inverting. Store covered in the refrigerator for up to 4 days; freezer-friendly for up to 2 months. For a dairy-free variation, use plant-based butter and plain dairy-free yogurt in place of the butter and sour cream.