The Estate Tableat Copperopolis
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American · Dessert

Cranberry Upside-Down Cake

A cornmeal-almond cake baked over a spiced cranberry layer and turned upside down so the glossy fruit forms the top. Serve slices with softly whipped cream.

  • YieldOne 8-inch cake; serves 8
  • Hands-on40 min
  • Total2 h 4 min
  • Difficulty

Ingredients

Cranberry layer

  • 1½ cupssweetened dried cranberries
  • 1 cupwater
  • 2 tbspgranulated sugar
  • 1 tbspcornstarch
  • ½ tspground cinnamon
  • 0.13 tspground cloves
  • 0.13 tspground nutmeg
  • 1 tsppure vanilla extract

Cake

  • ½ cupcornmeal
  • ¼ cupalmond flour
  • ¼ cupsweet white sorghum flour
  • ¼ tspxanthan gum
  • ¼ tspgluten-free baking powder
  • 0.13 tspsalt
  • ½ cupghee, melted
  • 3eggs
  • ¼ cupbrown sugar, packed

Whipped cream

  • ½ cupheavy cream, cold
  • 1 tbspgranulated sugar
  • ½ tsppure vanilla extract

Diet

  • Vegetarian (lacto-ovo)

Contains

  • Dairy
  • Egg
  • Tree nuts
  • Almond
  • Birds' eggs (any)
  • Corn (maize)
  • Sorghum
  • Berries (any)
  • Cranberry
  • Cinnamon
  • Clove
  • Nutmeg
  • Vanilla
  • Gums and thickeners
  • Lactose
  • FODMAPs (any)
  • Alcohol

Taste

  • Sweet
  • Sour / bright
  • Richness / fat
  • Aromatic spice

Texture

  • Tender-braised
  • Chewy

Equipment

  • Oven
  • Stovetop

Season

  • Fall
  • Winter

Occasion

  • Entertaining
  • Holiday

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 3
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: moderate
  • Fat: moderate
  • Fiber: low
  • Sodium: low

Budget

  • Budget: moderate

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