Gluten Free Cranberry Upside Down Cake

Enjoy the perfect balance of sweet and tart with this delicious Gluten Free Cranberry Upside Down Cake. The moist buttermilk cake is topped with a caramelized cranberry layer that turns jam-like as it bakes. Whether you're hosting a holiday gathering or simply craving a cozy dessert, this easy-to-make cake is sure to impress. Serve it warm with whipped cream or vanilla ice cream for a truly unforgettable treat.

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Cranberry Upside Down Cake recipe with both my homemade gluten-free flour blend, King Arthur Measure for Measure, and Bob's Red Mill 1-to-1. All blends produced a tender, moist crumb, and outstanding flavor. While I haven't tested other flour brands in this recipe, that doesn't mean they won't work. The flour blends used for recipe testing include xanthan gum.

Almond Flour: Almond flour provides this gluten free cranberry upside down cake with a delicate, moist crumb and a lovely structure. For a nut-free version, simply swap the almond flour for an equal amount of gluten-free flour. Alternatively, hazelnut or walnut flour can be used for a flavorful twist.

Buttermilk: This recipe has been tested with both store-bought buttermilk and a “homemade buttermilk” substitute (milk combined with apple cider vinegar or lemon juice). The creaminess and thickness of real buttermilk add a richer texture to the cake. If you don’t have buttermilk on hand, plain kefir makes an excellent substitute for similar tang and consistency.

Cranberries: Look for firm, plump berries with a bright, deep red color. Fresh cranberries should feel slightly firm to the touch; avoid any that feel soft, mushy, or have shriveled spots. Fresh cranberries are my preferred choice for this cake but frozen cranberries work just as well. There is no need to thaw them before using them in this recipe.

Orange Juice & Zest: I love adding orange juice to the cranberry topping and some orange zest to the cake. Remember that a little orange zest can go a long way (too much can turn the cake bitter).

Fresh Ginger: Freshly grated ginger is an optional addition to this recipe. The warm, slightly spicy notes of fresh ginger complement the tartness of cranberries and the citrusy sweetness of oranges, adding depth and complexity to the recipes.

Cranberry Topping

Unlike many other cranberry upside down cake recipes, I recommend precooking the fresh cranberries in a little butter, sugar, and orange juice. This way the cranberries cook all the way and become almost jam-like when baking.

1. Give an 8" inch round cake pan a light coating of non-stick cooking spray and line the bottom with parchment paper. Set aside.
2. Wash and pat dry the fresh cranberries. Make sure to remove any cranberries that are past their prime.
3. To make the cranberry topping, melt the butter in a large skillet over medium heat.
4. Once the butter is melted, add the granulated sugar, orange juice, a pinch of kosher salt and vanilla extract. Cook over medium-low heat until the sugar starts to dissolve. If you like you add some ground cinnamon or ground ginger to the melted butter mixture, around ½ teaspoon.
5. Add the fresh cranberries to the skillet and with a large spoon stir them into the sugar mixture.

6. Allow the cranberries to cook over low heat until they start to burst, pop open and are slightly softened. This will take around 2-3 minutes, depending on the berries size.
7. Retrieve the lined cake pan. With a slotted spoon remove carefully remove the pre-cooked cranberries from the pan leaving the sauce behind. Arrange them in the cake pan as close as possible. It's okay if there is more than one layer of berries.

8. Return the skillet with the cooking liquid to the stove and continue cooking it until it starts to thicken up and appears to be syrupy.
9. Measure out about 50-60 grams of the cooking liquid and pour it over the cooked cranberries. Discard the rest (or save it for serving the cake). Through testing this gluten free upside down cranberry cake recipe I found that using all of the cooking liquid can make the cake too soggy and prevent it from baking fully.
10. Place the cake pan in the fridge while you prepare the gluten free buttermilk cake batter. This way the cranberries can cool down a bit.

Gluten Free Cranberry Upside Down Cake

The gluten free buttermilk cake is quick and easy to make! Just ensure the butter, egg, and buttermilk are at room temperature, and that the cranberry topping is ready to go.

1. Preheat the oven to 350F.
2. Combine the gluten free multi purpose flour, almond flour, baking powder, baking soda and kosher salt. Whisk or sift together and set aside until needed.
3. Combine the room temperature butter, granulated sugar, and the zest of half of the orange in the bowl of a stand mixer or a large mixing bowl. Cream the ingredients at medium speed for about 3 minutes until the mixture is lighter in color and smooth. Be sure to stop the mixer halfway through to scrape down the sides of the bowl with a flexible spatula.
4. Add the room-temperature egg and vanilla extract to the butter and sugar mixture. Mix at medium speed until the egg is fully incorporated.

4. Add the dry ingredients to the wet ingredients, one third at a time alternating with the buttermilk. Start and finish with the dry ingredients.
5. Once all the ingredients have been added, turn the mixer and scrape down the sides of the bowl and the scraper.
6. Turn the mixer back on and mix the gluten free buttermilk cake batter on high for 30 seconds.

7. Retrieve the prepared cake pan and top the cranberries with the gluten free cake batter.
8. With a small offset knife or the back of the spoon spread the cake batter out evenly.
9. Place the cranberry upside down cake in the preheated oven and bake at 350F for 55-60 minutes. The top of the cake will be golden brown and a cake tester insert in the center of the cake comes out clean. Baking times can vary from oven to oven and also depend on the size of the cake pan being used. A bigger cake pan will mean the cake will be thinner and bake faster.
10. Remove the gluten free cranberry cake from the oven and place it on a cooling rack. Allow it to cool in the pan for 10 minutes before removing the cake from the pan.

Flipping the Cranberry Upside Down Cake

1. Let the cake cool in the pan on a wire rack for about 10-15 minutes after baking. This way, the cake can set slightly, making it easier to flip without falling apart.
2. Run a knife or thin spatula around the edges of the cake to ensure it isn’t sticking to the sides of the pan.
3. Choose a serving plate or platter that is slightly larger than the cake. You can also use a cooling rack. But regardless make sure to place a piece of parchment paper or a baking sheet on the counter to catch any juices that might spill during the flip.
4. Place the serving plate upside down over the cake pan. Hold the plate and the pan firmly together.
5. Quickly and confidently flip the cake pan and plate over together in one smooth motion. Set the serving platter down on the counter.
6. Gently lift the cake pan off the cake. Remember, the cranberries are topped with the parchment you used to line the cake pan.
7. Carefully remove the parchment paper revealing the juicy cranberries. If any of them dropped of the side of the cake just place them back on the cake.
8. Allow the cake to cool for 15-20 minutes before slicing. This gives the cranberry topping time to set and will make slicing easier.

Serving Ideas

Enjoy cranberry upside-down cake warm or at room temperature for the best texture and flavor. To make serving even more special, try one of these ideas:

• Warm with Whipped Cream: Serve slices slightly warm with a dollop of lightly sweetened whipped cream. The creaminess balances the tartness of the cranberries.
• Vanilla Ice Cream: A scoop of vanilla ice cream on the side adds a creamy contrast that pairs perfectly with the cake's rich flavors.
• Drizzle with Extra Syrup: If you saved the extra cranberry syrup from cooking, drizzle a bit over each slice for added moisture and flavor.
• Garnish with Fresh Orange Zest: A sprinkle of fresh orange zest on top adds a bright, citrusy aroma that complements the cranberry and orange flavors.
• Dust with Powdered Sugar: For a simple and elegant touch, dust the cranberry upside-down cake with powdered sugar right before serving.

Storage & Freezing

If you plan to eat the cake within 1–2 days, place it in an airtight container and keep it at room temperature. However, if your kitchen is warm or humid, it’s best to store the cake in the refrigerator, as the moist fruit topping can encourage mold in these conditions.

If you need to keep the cake fresh for 3–5 days, refrigerate it in an airtight container. Before serving, allow it to come back to room temperature or carefully warm it in the microwave for 15-20 seconds. This helps restore its soft texture and flavor, making it as enjoyable as when freshly baked.

For longer storage, you can freeze an upside-down cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in an airtight container or freezer bag to prevent freezer burn. Freeze for up to 2 months, and when you’re ready to serve, simply thaw it at room temperature.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.