Golden cranberry upside-down cakelets are the perfect addition to your holiday table. Perfectly petite, the mini cakes showcase sweet-tart cranberries nestled in a brown sugar-caramel topping over an orange scented cake.
Serve the cakelets slightly warm, dusted with powdered sugar or topped with billows of snowy whipped cream. May your Christmas be merry and bright!
- 3 Tbsp unsalted butter
- 2/3 cup light brown sugar
- 1 1/4 cups fresh cranberries
- 2 cups flour
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 Tbsp fresh orange zest
- 2 large eggs, at room temperature
- 3/4 cup reduced-fat buttermilk, at room temperature
- Preheat oven to 350°F and spray a mini bundlette cake pan with nonstick spray. For the topping, combine butter and brown sugar in a saucepan over medium heat, stirring until mixture is smooth. Remove from heat and stir in cranberries; divide mixture evenly between each cavity and set aside.
- Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and orange zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs, one at a time. Beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture).
- Fill each cavity 2/3 full and tap pan sharply to remove air bubbles. Bake for 25-28 minutes, until cakelets are golden and a toothpick inserted in the center comes out clean. Cool cakelets in pan on a wire rack for 5 minutes before inverting onto rack to cool completely.
Baking pan: I used this Nordic Ware Bundlette Pan. You may have extra batter, which can be baked in mini loaf pans. Alternatively, bake batter in 3 mini (5 3/4″ x 3 3/4″) loaf pans – baking time will be 36 to 38 minutes.