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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
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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

More delicious cranberry dessert ideas:

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Cranberry Upside Down Cakelets

Cranberry Upside Down Cakelets

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  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Total Time: 53 minutes
  • Yield: 6-8 cakelets, depending on the pan
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Mini cranberry upside down cakelets are the perfect addition to your holiday table. Serve warm, topped with powdered sugar or whipped cream!


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.
  2. 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.
  3. 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).
  4. Fill each cavity 2/3 full and tap pan sharply to remove air bubbles.
  5. 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.

Cranberry Upside Down Cakelets

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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10 Comments

  1. Love these mini cakes Laura! Nothing beats a bundt cake. So easy and they always look beautiful. Hope you have 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! 🙂

  2. I adore sweet and tangy desserts, usually lemon is my favorite. Cranberry season adds a whole new universe to the sweet and tart combo. These adorable cranberry upside cakelets are lovely!

  3. 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!!!

  4. I love these minis! I love individual dessert portions and the flavors are so holidayish in these cute cakelets 🙂 Bravo Laura! Happy Holidays 🙂