This Thanksgiving, let the humble cranberry claim its rightful place as the star of your festive table with Helen Goh's spectacular upside-down cake creation. The traditional supporting act to turkey and stuffing finally takes centre stage in this vibrant dessert that promises to dazzle your guests.
A Festive Masterpiece
Bright, tart cranberries provide one of the most vivid flavour experiences of the Thanksgiving feast, and in this innovative recipe they're transformed into a glistening ruby crown atop a tender, fragrant crumb. The cake batter achieves exceptional moisture through the addition of full-fat soured cream, creating a perfect balance of sweet, sharp and soft textures in every mouthful. A hint of orange zest and freshly grated ginger elevates this dessert beyond the ordinary, making it an unforgettable conclusion to your holiday meal.
The Recipe Details
Preparation requires just 10 minutes of active work, with a cooking time of approximately 1 hour and 15 minutes plus cooling. This generous creation comfortably serves 8-10 people, making it ideal for family gatherings. For the cranberry caramel base, you'll need 60g unsalted butter, 100g light brown sugar, 1 tablespoon fresh orange juice, 2 teaspoons finely grated ginger, ⅛ teaspoon flaky sea salt, and 250g fresh or frozen cranberries. Important note: if using frozen cranberries, do not defrost them before use.
The cake batter combines 150g plain flour, 1 teaspoon baking powder, ¼ teaspoon bicarbonate of soda, ¼ teaspoon fine sea salt, 120g unsalted butter, 150g caster sugar, the finely grated zest of 1 orange, 2 large eggs, 2 teaspoons vanilla extract, and 120g full-fat soured cream. You'll need a 20cm round cake tin (at least 5cm deep, and not springform) for optimal results.
Method and Serving Suggestions
Begin by greasing your tin and lining it completely with baking paper. Create the shimmering cranberry caramel base by melting together the butter, brown sugar, orange juice, ginger and salt in a small saucepan until glossy and bubbling. Pour this into your prepared tin, scatter the cranberries evenly across the base, and set aside while you prepare the batter.
After sifting together your dry ingredients, cream the butter, sugar and orange zest until pale and fluffy before incorporating the eggs one at a time. Don't be concerned if the mixture appears to curdle at this stage - it will come together beautifully. Beat in the vanilla, then alternately add the dry ingredients and soured cream in batches, scraping down the bowl to ensure even mixing.
Spoon the batter over the waiting cranberries and smooth the top before baking at 195C (175C fan)/380F/gas 5½ for about 50 minutes, until a skewer inserted into the centre comes out clean. Allow the cake to cool in its tin for at least 30 minutes before carefully inverting onto a serving platter. Serve warm or at room temperature with pouring cream, an extra dollop of soured cream, or a scoop of vanilla ice-cream for the ultimate festive treat.
