Clementine and Cranberry Upside Down Cake

The humble upside-down cake has been given a festive twist. Clementine and cranberries form a delicious fruity layer on top of a light sponge cake.

Why you will love this upside-down cake

Firstly what's not to love about an upside-down cake? I know I love them. Not just because they taste amazing but because they are also easy to make. Probably my favourite everyday cake to make after a Traybake.

Despite its simplicity there is something rather special about a cake topped with a sweet fruit layer. You might have noticed there are quite a few on Only Crumbs Remain, the classic Pineapple upside down cake, a seasonal blackberry and almond upside down cake and Chocolate orange upside down cake to name just 3 of them.

Sweet Clementines combined with tangy cranberries give this Clementine and cranberry upside-down cake a bit of a festive feel.

Ingredients

Scroll down for quantities and full printable recipe at the bottom of this post.

To make this cake you will need a 20cm (8in) shallow round cake tin (not loose bottom) and the following ingredients:

• Clementines - You can also use satsumas, mandarin or thick slices of orange if you can not get clementines.
• Cranberries - Fresh or Frozen works well
• Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. It should be soft and at room temperature to prevent curdling
• Caster sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones. 
• Eggs - Large at room temperature and lightly beaten.
• Milk - whole, semi or skimmed is fine use what you have to hand.
• Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-raising flour in the US is a different mix to the self-raising flour we have here in the UK, so if you are based in the US, use plain flour with 1 teaspoon baking powder per 100g (3½oz) plain flour to get the same results )

Substitutions

I used caster sugar to sweeten the fruit layers. I wanted the colour of the fruits to shine through. If preferred you could use light muscovado sugar instead which will give it a more caramelised colour and flavour.

How to serve the cake

This cake is delicious served on its own, warm or cold with a beverage of your choice. It is also really delicious served warm as a dessert with a dollop of cream, ice cream or custard.

How to make Clementine and Cranberry Upside Down Cake Step by Step

Step 1

Melt the butter and sugar together in a small pan then pour into the greased cake tin.

Step 2

Finely grate the zest from two of the clementines. Set aside. Peel all the clementines and cut in half.

Step 3

Arrange the clementines cut side down in the tin.

Step 4

Nestle the cranberries in between the clementines.

Step 5

Cream the butter and sugar together. ABeat in zest, then gradually beat in the egg,

Step 6

Mix in the milk then gently fold in the flour.

Step 7

Carefully spread the cake mixture over the fruit to completely cover.

Step 8

Bake until golden and springy to the touch and a skewer inserted into the centre comes out clean. Turn out to serve.

📖 Recipe

Clementine and cranberry Upside down cake

The vibrant flavors give a delightful festive twist on a classic dessert. A harmonious blend of tangy clementines and tart cranberries on a light sponge.

Course Cake, Dessert

Cuisine British

Keyword easy, festive, upsidedown cake

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Author Jacqueline Bellefontaine

Print Recipe Pin Recipe Save Recipe Saved!

Equipment

• 20cm (8in) shallow cake tin (choose a solid tin not loose bottomed)
• fine grater (microplane are best)
• electric hand mixer
• small saucepan
• mixing bowl
• spatula

Ingredients

• 6 clementines
• 50-75 g (2-3oz) cranberries
• 175 g (6oz) butter, softened
• 175 g (6oz) golden caster sugar
• 2 large eggs lightly beaten
• 1 -2 tablespoons milk
• 125 g (4oz) self-raising flour

Instructions

• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin.
• Melt 50g (2oz) butter and 50g(2oz) caster sugar in a saucepan stirring until combined. Pour into the base of the prepared tin.
• Finely grate the zest from two clementines and set aside. Peel and cut all 6 clementines in half across the segments. Remove any pips then arrange cut side down in the base of the cake tin. Scatter the cranberries into the tin around the clementines.
• Place the remaining 125g (4oz) soft butter and 125g (4oz)sugar into a bowl and beat together until very pale and fluffy. Add the grated zest and beat again to combine. Gradually add 2 beaten eggs a little at a time, beating well after each addition. Then beat in 1 tablespoon milk.
• Sift 125g (4oz) flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You should have a nice dropping consistency - add a further tablespoon of milk if necessary.
• Carefully spoon the prepared batter over the arranged fruit, spreading out gently to level.
• Bake the cake tin in the centre of the oven for about 40 - 45 minutes until a cake skewer inserted in the centre comes out clean. Once baked, remove from the oven and place onto a cooling rack.
• Allow the cake to cool for 5 minutes before turning out from the tin.

Notes

Cook's Tips

Judging when an upside down cake is cooked can be a little tricky. They should be springy to the touch leaving no indent when gently pressed.  It is worth using a skewer to double check,  It should come out clean. insert in a couple of places to check.

Use a solid cake tin or the sugar and butter mixture may run out

Store

The cake will keep covered in a cool place for up to 4 days.  If storing in the refrigerator bring up to room temperature or warm slightly before serving.

Freeze for up to 3 months.

Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!