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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.

Cranberry Upside-Down Cakelets

Serve the cakelets slightly warm, dusted with powdered sugar or topped with billows of snowy whipped cream. May your Christmas be merry and bright!

Cranberry Upside-Down Cakelets

Cranberry Upside-Down Cakelets

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Cranberry Upside-Down Cakelets

Cranberry Upside-Down Cakelets

  • Yield: 6-8 cakelets, depending on the pan

Ingredients

Topping

  • 3 Tbsp unsalted butter
  • 2/3 cup light brown sugar
  • 1 1/4 cups fresh cranberries

Cakes

  • 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

Instructions

  1. 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.
  2. 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).
  3. 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.

Notes

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.

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Cranberry Upside-Down Cakelets

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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11 comments

  1. The flavors of cranberry and orange are so tasty together! I love these mini Bundts—the perfect size for a special holiday treat! Wishing you and your family a Merry Christmas!!!

    1. Hi Eufi, I haven’t tried it with frozen cranberries, but I think it should work just fine! Hope you have a Merry Christmas! 🙂

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