Cast Iron Orange Cranberry Upside Down Cake
A striking upside down cake with caramelized brown sugar and tart cranberry sauce creating a glossy topping, paired with a tender, citrus-forward crumb from orange zest and juice. Greek yogurt keeps the cake moist while olive oil adds richness. Perfect for brunch entertaining, holiday gatherings, or when you want an impressive dessert that tastes far more complex than its straightforward method. This version leverages leftover cranberry sauce and fresh orange for brightness, making it ideal for fall and winter celebrations.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Heat cast iron skillet over medium-high and melt butter until bubbling and just browning.
- 3
Stir in brown sugar and cook until dissolved and melted.
- 4
Remove from heat and spread brown sugar mixture evenly across bottom of pan.
- 5
Gently spread cranberry sauce evenly over brown sugar.
- 6
Whisk together flour, baking powder and salt in a medium bowl.
- 7
Mix sugar, yogurt, orange juice, orange zest, olive oil and eggs together in a large bowl until combined.
- 8
Add flour mixture to yogurt mixture in batches, stirring until combined.
- 9
Pour batter evenly over cranberry sauce.
- 10
Bake for 30 minutes or until toothpick inserted in center comes out clean.
- 11
Cool in pan for 10 minutes.
- 12
Run knife along sides of cake to loosen.
- 13
Place serving plate over skillet and carefully invert, keeping skillet on plate until cake releases.
- 14
Remove skillet and cool to room temperature, about 1 hour, before serving.
Tips
Watch butter carefully during browning--it transitions from golden to burnt quickly. Stop at the first wisp of brown color for nutty flavor without bitterness.
Let cake cool completely before serving so the caramelized sugar layer sets properly and releases cleanly from the pan.
Room-temperature eggs incorporate more smoothly into the yogurt mixture, creating a more even batter.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days. The caramelized sugar layer stays crisp on top for about 12 hours before softening slightly.
Prepare batter components separately the day before--whisk dry ingredients in one container, combine wet ingredients in another. Mix together and bake the morning of serving. Do not make the caramel layer ahead.
Serve at room temperature or slightly warm. Pairs beautifully with whipped cream, Greek yogurt, or vanilla ice cream. Works for brunch, afternoon tea, or casual dinner dessert.
Common Mistakes
Do not skip the cooling step in the pan--inverting too early breaks the cake and caramel layer separates.
Do not let brown sugar burn on the stovetop--it becomes bitter and flakes off the caramel.
Do not overmix the batter after adding flour--stir only until combined to avoid tough, dense cake.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without a cast iron skillet?
Yes, use a 9-inch round cake pan. Melt butter and brown sugar on the stovetop, transfer to the pan, add cranberry sauce, then batter. The result will lack the even caramelization from cast iron's heat distribution.
What if I don't have fresh orange juice?
Use bottled fresh-squeezed orange juice or regular bottled juice. Fresh zest is more important for flavor than fresh-squeezed juice. Avoid juice from concentrate if possible.
How long will this keep after baking?
Store covered at room temperature up to 2 days. The caramelized sugar layer stays crisp for about 12 hours before softening. Refrigerate up to 4 days, but bring to room temperature before serving for best texture.