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This Upside Down Cranberry Coffee Cake is the kind of breakfast (or dessert) that makes the holidays feel extra special. Sweet, buttery cake meets tart cranberries, toasted pecans, and a hint of orange zest, all baked upside down so every slice glistens with caramelized cranberry topping.
Krissy’s Notes
This recipe came from one of my favorite kinds of inspiration: having too many cranberries in the fridge and a sweet craving. My husband suggested I bake a coffee cake since these cool fall mornings deserve something sweet to go alongside our morning coffee, and that’s how this cranberry coffee cake was born. One bite and I knew I’d be making it every year.
The beauty of this cake is balance. The tart cranberries cut through the sweetness, while the buttery cake keeps it soft and rich. The orange zest brightens everything, and the pecans add a subtle crunch that makes every bite feel like fall.
If you love cranberry recipes like my Cranberry Orange Bread or Cranberry Sauce with Orange and Cinnamon, you’ll adore this one too.
What You’ll Need To Make It
The complete recipe is in the card below, but here’s a quick look at what makes this cake so good.
For the topping: butter, brown sugar, fresh cranberries, chopped pecans, and orange zest.
For the cake: flour, sugar, sour cream, eggs, vanilla, butter, and warm spices (I love using pumpkin pie spice for extra depth).
Fresh cranberries are best for their tart pop, but frozen ones work perfectly too. Just don’t thaw them before baking.
How to Make Upside Down Cranberry Coffee Cake
Full details are in the recipe card below, but here’s the process in a nutshell.
- Make the topping. Cook butter and brown sugar together until just melted, then stir in the cranberries, pecans, and orange zest. Pour into the bottom of a greased springform pan.
- Mix the batter. Cream together butter and sugar, then add eggs, vanilla, and sour cream. Alternate adding the dry ingredients until smooth.
- Bake. Pour the batter over the cranberry mixture and bake until golden and a toothpick comes out clean.
- Flip and serve. Let it rest for 10 minutes before inverting it onto a serving platter. Serve warm with coffee or a dollop of whipped cream if you want to turn breakfast into dessert.
Make Ahead, Storage, and Reheating
To make ahead: Bake the cake the night before, cool it, and store it tightly covered at room temperature. Reheat slices before serving for that fresh-from-the-oven texture.
To store: Keep leftovers in an airtight container for up to 3 days.
To reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven until just heated through.
Learn From Me
I’ve made this upside down cranberry cake for Thanksgiving morning, Christmas brunch, and random Sundays when I just wanted the house to smell amazing. It’s an easy, impressive bake that tastes like a mix between a coffee cake and a sticky toffee pudding.
A few tips:
- Wrap the outside of your springform pan in foil because cranberry syrup can leak out as it bakes.
- Don’t overcook the sugar topping in the first step; it just needs to melt, not caramelize.
- Add a little orange zest to the batter for even more flavor.
Once you flip it, that glossy layer of caramelized cranberries steals the show every single time.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! Use them straight from the freezer with no need to thaw as they will cook in the saucepan. The bake time stays the same.
Absolutely. Walnuts or almonds work great, or you can skip them entirely for a nut-free version.
You can, but a springform makes it easier to release and flip. Just make sure to grease and line the pan well with parchment.
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Ingredients
Topping:
- 2/3 cup packed brown sugar
- 1/2 cup butter
- 2 cups fresh cranberries about 8 ounces
- 3/4 cup chopped pecans
- 1 tablespoon orange zest
Cake:
- 1/2 cup butter room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the 1 1/2 cups all-purpose flour, 1 tablespoon orange zest, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon or pumpkin pie spice and 1/4 teaspoon salt. Set aside.
- In a saucepan over medium heat, combine 2/3 cup packed brown sugar and 1/2 cup butter. Bring to a boil, then add 2 cups fresh cranberries, 3/4 cup chopped pecans, and 1 tablespoon orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
- In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in 1 teaspoon vanilla extract. Beat in the flour mixture alternately with 1 cup sour cream. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought I had cranberries in the frig but after getting everything started, I didn’t. So, I substituted chopped pineapple. Not the same I know but it worked and was really good. Like a pineapple upside down cake. Cranberries would have really been great. Next time because there will be a next time. Thanks for the recipe.
I think cranberries and pecans are a match made in heaven! They are so tasty together! Can’t wait to try this cake!
Made this for the family and it was a hit!
What a lovely dessert and perfect for fall! Looking forward to wrapping up Thanksgiving with this dessert this year!
Yum! This cake is delicious, and perfect for dessert or breakfast. It has such a great flavor and was super easy to make!
How can we print out your recipes?
I like to have a recipe on the counter when I am baking.
If you scroll down to the recipe card near the bottom of the post, you’ll find a “print” button on the right side under the photo.
This was perfect with a hot cup of coffee! I love cranberries perfect addition to coffee cake!