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The springform pan is being carefully removed from the cake, revealing the upside-down cranberries on top. The cake rests on a plate, with the white marble cooktop as a backdrop.

Gluten-Free Cranberry Upside-Down Cake Recipe

This gluten-free cranberry upside-down cake combines tart cranberries with a spiced, orange-scented cake. It’s a festive dessert with a perfect balance of sweetness and warmth!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 307 kcal

Equipment

  • 11-inch round springform pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Spatula
  • Zester
  • Cooling rack
  • Plate (for inverting the cake)

Ingredients
  

  • 8 tbsp unsalted butter divided
  • 1 cup light brown sugar
  • 2 cups cranberries thawed if frozen
  • 11/2 cups gluten-free flour 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 4 tsp salt
  • 1/4 tsp xanthan gum
  • 1/2 cup sugar 3 large eggs
  • Zest of 1 orange 1/2 cup buttermilk
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 350°F. Melt 4 tbsp butter in an 11-inch springform pan for 5 minutes. Sprinkle brown sugar over melted butter and layer cranberries on top.
    A 4-tablespoon portion of unsalted butter is melting in an 11-inch springform pan placed on a white marble cooktop. The butter is bubbling and starting to melt, ready to be sprinkled with brown sugar.
  • Mix flour, cinnamon, ginger, baking powder, cloves, baking soda, salt, and xanthan gum in a bowl.
    A glass bowl containing gluten-free flour, cinnamon, ginger, baking powder, cloves, baking soda, salt, and xanthan gum. A whisk is mixing the dry ingredients together, with the white marble cooktop in the background.
  • Cream remaining butter and sugar with a mixer until fluffy. Beat in eggs one at a time.
    A stand mixer is creaming butter and sugar together in a bowl until fluffy and smooth. The mixer is placed on a white marble cooktop, with a spatula resting nearby.
  • Add flour mixture and orange zest to the mixer on low speed. Slowly mix in buttermilk and vanilla until smooth. Beat on high for 2 minutes.
    The flour mixture and orange zest are being added to the butter and egg mixture in the stand mixer. The ingredients are being combined on low speed, with the white marble cooktop visible in the background.
  • Spoon batter evenly over cranberries and gently spread it to cover the berries.
    The smooth batter is being spooned and evenly spread over the cranberries in the springform pan. The cake batter covers the fruit, with the white marble cooktop in the background.
  • Bake for about 40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
    The springform pan with cake batter inside is placed on a counter, ready for baking in the oven. The white marble cooktop is visible in the foreground, and a timer is set to 40 minutes.
  • Cool in the pan for 5 minutes, then invert onto a plate. Let cool completely.
    The springform pan is being carefully removed from the cake, revealing the upside-down cranberries on top. The cake rests on a plate, with the white marble cooktop as a backdrop.