Cranberry Upside-Down Cake

This is a recipe my husband saw in Parade magazine and wanted me to make it for him.  I had to adapt the recipe a little bit because I did not like the topping to cake ratio in the photo.  The small changes resulted in a cake we are both happy to eat.

Cranberry Upside-Down Cake
Adapted from Parade magazine
(printable recipe)
1- 12 ounce bag fresh cranberries
1/4 cup chopped walnuts
1 teaspoon grated orange rind
½ cup butter, softened and divided
3/4 cup packed brown sugar
3 tablespoons orange juice
¼ tsp cinnamon
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
½ cup skim milk
1/4 cup sour cream


Preheat oven to 350°F. Coat a 10-inch round baking pan or spring form pan with cooking spray and dust with flour.


In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.


Whisk flour, salt, and baking powder in a medium bowl.


In a large mixing bowl, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, sour cream, and flour mixture. Spoon over cranberries.


Bake 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert.


Note:  If using a spring form pan, wrap bottom with foil and place on cookie sheet.  The pan will leak some liquid.