Cranberry Pumpkin Upside-Down Cake

This is the cake November was made for: a moist, warmly spiced pumpkin sponge baked over a glistening layer of caramelised cranberries, then flipped to reveal a jewel-bright topping that looks straight out of a bakery window.

The tart cranberries cut through the sweet brown-sugar caramel, and the pumpkin keeps the crumb soft for days. It is a showstopper for Thanksgiving or any autumn gathering, and it comes together with one bowl and one cake tin.

Serve it warm with softly whipped cream or a scoop of vanilla ice cream, and watch the plate come back empty.

Ingredients

For the cranberry topping

• 60 g (4 tbsp) unsalted butter
• 100 g (1/2 cup) light brown sugar
• 200 g (1 1/2 cups) fresh cranberries
• 1 tbsp orange juice

For the pumpkin cake

• 190 g (1 1/2 cups) plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 200 g (1 cup) pumpkin purée
• 150 g (3/4 cup) caster sugar
• 80 ml (1/3 cup) vegetable oil
• 2 large eggs, at room temperature
• 1 tsp vanilla extract

Instructions

1. Heat the oven: Preheat the oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake tin and line the base with baking paper.
2. Make the topping: Melt the butter in a small pan over medium heat, stir in the brown sugar and cook for 1 to 2 minutes until bubbling. Pour into the tin and spread evenly, then scatter the cranberries over the top and drizzle with the orange juice.
3. Mix the dry ingredients: Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt together in a large bowl.
4. Mix the wet ingredients: In a second bowl, whisk the pumpkin purée, caster sugar, oil, eggs and vanilla until smooth.
5. Combine: Pour the wet mixture into the dry and stir with a spatula just until no streaks of flour remain — do not overmix.
6. Bake: Spoon the batter gently over the cranberries and smooth the top. Bake for 42 to 48 minutes, until a skewer inserted in the centre comes out clean.
7. Flip and serve: Leave the cake in the tin for 10 minutes, then run a knife around the edge, place a serving plate over the tin and flip it over in one confident motion. Lift off the tin and peel away the paper. Serve warm or at room temperature.

Tips for the best result

• Use canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Do not leave the cake in the tin longer than 10 minutes or the caramel will set and stick.
• Frozen cranberries work too — use them straight from the freezer and add 3 extra minutes to the bake.

Storing and reheating

Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices gently in the microwave for 20 seconds before serving. Freeze well-wrapped slices for up to 2 months.

Frequently asked questions

Can I use frozen cranberries?

Yes, use them straight from the freezer without thawing and add about 3 minutes to the baking time.

Why did my cake stick to the tin?

It was probably left in the tin too long after baking. Flip it after 10 minutes while the caramel is still soft, and always line the base with baking paper.

Can I make this ahead for Thanksgiving?

Yes, bake it a day ahead, cool completely, cover and keep at room temperature. Warm it in a low oven for 10 minutes before serving.

Can I use a different fruit?

Pears or apples sliced thinly work well in place of the cranberries, though you will lose the tart contrast that makes this cake special.