Ingredients

6 oz fresh or frozen cranberries (divided: 5 ¾ oz plus ¼ cup reserved)

½ – 1 cup granulated sugar (adjust for sweetness)

1 tablespoon orange zest

1 tablespoon freshly squeezed lemon juice

Salt and pepper to taste

½ cup (4 oz) butter, at room temperature (for caramel glaze)

1 cup dark brown sugar

2 tablespoons corn syrup

2 teaspoons pure vanilla extract (for caramel glaze)

½ teaspoon salt (for caramel glaze)

6 sliced rings of canned pineapple

4 large eggs, at room temperature (separated)

¾ cup granulated sugar, divided (¼ cup plus ½ cup)

½ cup (4 oz) butter, at room temperature (for batter)

¼ cup dark brown sugar (for batter)

3 teaspoons pure vanilla extract (for batter)

1 ½ cups unbleached all-purpose flour

¼ cup cornstarch

1 teaspoon baking powder

1 teaspoon table salt (or 1 ¼ teaspoon kosher salt)

½ cup buttermilk, at room temperature

Instructions

Step 1: Make the cranberry sauce by combining 5 ¾ oz of cranberries, ½ cup sugar, orange zest, and lemon juice in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently until cranberries soften and sugar dissolves. Increase heat to medium-high and cook 5-6 minutes until cranberries burst. Stir in the reserved ¼ cup cranberries, adjust sweetness if needed, and season with salt and pepper. Remove from heat and let cool.

Step 2: Prepare six 4-inch springform pans by greasing them and lining the bottoms with parchment paper. In a standing mixer, beat ½ cup butter, 1 cup dark brown sugar, 2 tablespoons corn syrup, 2 teaspoons vanilla, and ½ teaspoon salt until light and fluffy (about 4-5 minutes). Divide the caramel glaze evenly among the pans and spread to cover the bottoms.

Step 3: Layer the cranberry sauce over the caramel glaze in each pan. Then gently press one pineapple ring into the center of each pan.

Step 4: Preheat the oven to 350°F (175°C). Separate the egg whites and yolks. Beat the egg whites in a clean bowl until frothy, gradually adding ¼ cup sugar, and continue beating until stiff peaks form.

Step 5: Cream together ½ cup butter with the remaining ½ cup granulated sugar and ¼ cup brown sugar until fluffy. Add 3 teaspoons vanilla and beat in the egg yolks one at a time.

Step 6: In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently fold in the beaten egg whites until just combined.

Step 7: Divide the cake batter evenly among the prepared pans, filling almost to the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the cakes in the pans for 5 minutes, then carefully invert each onto serving plates. Let the cakes rest a few minutes before removing pans and parchment.

Step 9: Serve the cakes warm for the best flavor. They pair wonderfully with vanilla ice cream or whipped cream for a special treat.

Tips & Variations

Use fresh cranberries for a brighter flavor or frozen berries when out of season.

Adjust the sugar in the cranberry sauce depending on your preferred sweetness and tartness balance.

For a larger cake, double the recipe and bake in a 9-inch round pan, adjusting baking time accordingly.

Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.

FAQs

Can I use frozen cranberries for the sauce?

Yes, frozen cranberries work well. Thaw them slightly or cook directly from frozen—it may take a little longer to burst and soften.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ½ cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.

Dessert

Cranberry Pineapple Upside-Down Cake Recipe

Introduction