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    Rachel Allen's Upside-down cranberry cake

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    Rachel Allen's Upside-down cranberry cake

    'The buttery, sugary juices of the cooked fruit soak into the cake once you flip it over, making it incredibly moist. The juices stain the cake a beautiful pink.' Rachel Allen

    Watch Rachel make a festive dessert on the Waitrose TV Live Christmas show

    • Preparation time: 5 minutes
    • Cooking time: 35-40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8


    50g (2oz) butter
    300g (11oz) caster sugar
    225g (8oz) fresh or frozen cranberries
    200g (7oz) plain flour
    1tsp baking powder
    ½ tsp salt
    ¼ tsp bicarbonate of soda
    2 eggs
    200ml (7fl oz) buttermilk
    75ml (2½fl oz) vegetable or sunflower oil

    To serve
    Softly whipped cream
    Brown Sugar

    25cm (10in) diameter oven-proof pan


    1. Pre-heat the oven to 180°C/350°F/gas mark 4. Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately two minutes. Add the cranberries, then set the pan aside.

    2. Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or a small bowl. Add the remaining sugar, the buttermilk and oil, and mix together. Next, combine the dry ingredients with this mixture and whisk to form a liquid batter. Pour the batter over the cranberries in the pan. 

    3. Place the pan in the oven and bake for 30-35 minutes, or until the cake feels firm in the centre.

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    This recipe is taken from Bake by Rachel Allen, Collins (2008)


    Average user rating

    4 stars