What a beautiful dessert to wow at your next holiday party! Cranberries add a festive touch to the classic upside down cake. The cake itself is buttery and really moist, thanks to loads of brown sugar syrup.
I used a wooden spoon to cream together the butter and sugar, then switched to a whisk to finish making the cake batter. If the butter is at room temperature, this should be easy to do. However, if you like, you can use a hand mixer instead.
Make sure the eggs, butter (for the cake), and milk are all at room temperature, otherwise the cake batter may split.
The parchment paper is really important here, it is extra insurance that none of the beautiful cranberry top will stick to the pan. If you don't have parchment paper, use extra care to apply lots of butter or oil to the pan!
The cake tastes best the day it is made, but can be stored, covered in the fridge, for 2 - 3 days.
Keywords: upside down cake, cranberry cake, cranberry upside down cake