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Cranberry Cornmeal Upside Down Cake

Servings 10 servings


  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar packed
  • 2 cups cranberries fresh or frozen
  • 1 cup cornmeal medium grind
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 2 tablespoons orange zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 large egg
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla


  • Preheat oven to 375° F. Wrap an 11-inch round springform pan with foil so that if any butter leaks out, it won't burn in the oven. In the pan, melt the butter by putting it in the oven for 5 to 10 minutes as the oven heats up. Sprinkle the brown sugar evenly in the pan, and distribute the cranberries evenly over that. Reserve.
  • In a large bowl, mix the cornmeal, flour, sugar, zest, baking powder, baking soda, and salt. In a medium bowl, whisk canola oil, egg, yogurt, and vanilla.
  • Mix the wet ingredients into the dry, stirring until well combined. Scrape evenly over the berries.
  • Bake for about 45 minutes, until a toothpick inserted in the center of the cake comes out with moist crumbs, but no raw batter on it.
  • Cool for 5 minutes in the pan on a rack, the place a plate over the cake, and holding firmly, flip to invert the cake on the plate. If any topping stays in the pan, quickly pick it out with a butter knife and put it in any gaps on the cake. Let cool completely.
  • Keeps, tightly covered, for 1 week.


Cranberries make a bright topping for this luscious cake, which is perfect for a fall dessert, or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.