Cranberry Walnut Upside Down Cake

For extra flavor, add a 1/4 teaspoon of cinnamon or nutmeg to the cake batter.

Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes to enhance their flavor before adding them to the cake.

Use a serrated knife to cut the cake cleanly once it’s cooled.

If the top of the cake looks too dark while baking, you can cover it loosely with foil to prevent it from burning.

Make sure the butter for the cake is softened at room temperature for easier mixing and better texture.

Let the cake cool in the skillet for the recommended time before inverting to maintain the topping’s consistency.

What is an upside-down cake?

An upside-down cake is a cake that is baked with its toppings at the bottom of the baking dish. When the cake is finished cooking, it is inverted onto a serving platter, resulting in a dessert with the toppings on top.

Can I use frozen cranberries instead of fresh?

You can use frozen cranberries without thawing them.

Can I use other nuts?

You can use other nuts such as pecans or almonds as substitutes. Lightly toast them then chop them coarsely.

Can I substitute the buttermilk?

Yes, if you don't have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.

What if I don't have a cast iron skillet?

If you don't have a cast iron skillet, you can use any oven-safe baking dish, such as a round cake pan or a glass pie dish. Just make sure to adjust cooking times as needed since different materials retain heat differently. You can cook the topping mixture in a regular skillet then transfer it to the baking dish.

Can I make this cake ahead of time?

You can make the cake one day ahead. After baking and cooling, wrap it in plastic wrap and store it at room temperature.

How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices for up to 2 months.

Can I freeze the cake?

Yes, this cake can be frozen. Make sure it is completely cooled, then wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean, or with a few crumbs attached, not wet batter. The edges should also pull away slightly from the sides of the skillet.

Cast Iron Skillet: For preparing the topping and baking the cake. The skillet should be 10 inches in diameter and can go from stovetop to oven.

Measuring Cups and Spoons: For measuring ingredients such as the brown sugar, flour, cranberries, baking soda, and buttermilk.

Whisk: Used for combining dry ingredients including flour, baking powder, baking soda, and salt. Also used for whisking the buttermilk.

Electric Mixer: For beating together the butter and sugar and other ingredients for the batter.

Large Mixing Bowl: For mixing the butter and sugar with the eggs, vanilla extract, and other ingredients.

Spatula: Helpful for scraping down the sides of the mixing bowl and gently spreading the batter over the topping in the skillet.

Thin Knife: Utilized for running along the edges of the cake after it cools which helps when inverting the cake onto a serving platter.

Cooling Rack: Recommended for placing the inverted cake once removed from the skillet to cool completely.

Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the tartness of the cranberries, providing a classic sweet and tart flavor combination.

Whipped Cream: Light and fluffy whipped cream offers a simple but effective way to enhance the cake's richness.

Caramel Sauce: Drizzling caramel sauce over the cake adds an extra layer of sweetness and a buttery flavor that pairs well with the nuttiness of the walnuts and the tartness of the cranberries.

Chai Spice Sprinkle: A sprinkle of chai spices on top, such as cinnamon and cardamom, introduces warm, aromatic flavors that pair wonderfully with both the cranberries and walnuts.

Greek Yogurt: A dollop of Greek yogurt adds creaminess and a slight tang, balancing the sweetness of the cake and providing a healthier alternative to whipped cream.

Chocolate Sauce: For a richer dessert option, a drizzle of chocolate sauce can offer a sweet and slightly bitter flavor contrast.

Wine Pairings
Pinot Grigio: This wine is typically light and crisp, which matches nicely with the tart cranberries in the cake. Look for a version that has citrus notes to boost the fresh flavors of the cake.

Chardonnay: A medium-bodied Chardonnay with some fruitiness and a hint of oak can pair beautifully, as it complements the nutty walnuts and the richness of the cake. Aim for something that isn't overly buttery, so it doesn't overshadow the cranberries.

Merlot: A fruit-forward Merlot can provide a nice balance to the tartness of the cranberries, with its smooth texture and flavors of plum and cherry enhancing the cake's overall sweetness.

Other Alcohol Pairings
Hard Cider: A semi-sweet hard cider can be a fun match, as its apple notes can play well with the cranberries, while its slight acidity cuts through the sweetness of the cake.

Spiced Rum: A light spiced rum mixed with ginger ale can add a warm, cozy flavor that pairs well with the walnuts and spices in the cake.

Wheat Beer: A fruity, wheat beer with notes of banana or citrus can work well here, as it won't overpower the cake and will nicely complement the cranberry and walnut flavors.

Non-Alcoholic Pairings
Cranberry Juice: Keeping it simple, cranberry juice offers a refreshing tartness that echoes the cake's main ingredient and adds a nice touch of sweetness.

Apple Juice: A sweet, crisp apple juice can provide a perfect contrast to the tart cranberries while bringing out the cake's nutty flavors.

Vanilla Almond Milk: The creamy texture and slight sweetness of vanilla almond milk can enhance the cake's richness while providing a smooth backdrop for the nutty elements.