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Upside Down Cranberry Bundt Cake with Cinnamon Streusel

Shanna
A vanilla bundt cake with cranberries and a cinnamon struesel filling.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

  • 2 cups fresh cranberries
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 ¾ cups granulated sugar
  • ¼ c brown sugar
  • 3 eggs room temperature
  • 2 teaspoons vanilla
  • 1 ¼ cups buttermilk room temperature
  • Streusel Ingredients:
  • ¼ c brown sugar
  • 1 cup fresh cranberries
  • 1 tablespoon unsalted butter
  • ¼ teaspoon each cinnamon nutmeg, allspice
  • Vanilla Glaze Ingredients:
  • 1 ½ cups sifted powdered sugar
  • 1-3 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F.
  • Generously greasy the entire inside of a 12 cup bundt pan with butter, set aside.
  • In a small bowl, stir together ¼ cup brown sugar with the cinnamon, nutmeg and allspice, add in 2 cups of cranberries, stirring to coat well. Pour the mixture in an even layer in the bundt pan, sprinkling any leftover sugar over the cranberries
  • In another small bowl combine the streusel ingredients, set aside
  • Sift flour, baking powder, and salt together in a medium bowl
  • Place ¾ c of the butter in the bowl of a stand mixer and beat until creamy, 2 min then add in the granulated sugar. Beat until mixture is fluffy.
  • Add the eggs to the butter/sugar mixture one at a time, mixing well after each addition. Add in the vanilla and mix again
  • Add in the flour and the milk in 5 additions, alternating adding them into the mixer, starting with the flour, mix ⅓ of the flour mixture into the butter mixture, followed by ½ of the buttermilk. Once it’s all added in, mix slowly until just combined.
  • Carefully pour ⅔ of the batter over the cranberries in the bundt pan, gently spreading to cover the cranberries well. Sprinkle the cranberry streusel mix in the middle of the batter layer, making sure none is on the inner or outer edges. Top with remaining batter, spreading it very gently to cover the streusel. Bake the cake for 40-50 minutes or until a toothpick inserted in the cake comes out clean or the tops springs back when pressed down gently. Let the cake cool for 5 minutes in the pan then invert onto a cooling rack. Let cool until the pan is cool to the touch and slowly remove the pan. Dark pans, such as cast iron bundt pans, retain heat and will “bake” the cake once out of the oven so you want to remove it as soon as you can, but not too soon or else it will stick to the pan. If any of the cake or cranberries stick to the bottom of the pan, scrape out and place back on the cake.
  • Once the cake is fully cooled you can glaze it on the wire rack placed over a cookie sheet to catch the drips, or transfer the cake to a serving plate and glaze. Combine the glaze in a small bowl starting with just the vanilla one tbsp. of the milk in the powdered sugar and slowly add the rest until you reach desired consistency. The cake works great with either a thicker glaze or a thin.
  • This cake tastes even better the next day and keeps well covered at room temperature up to a week.

Notes

When greasing the bundt pan use way more butter than you think you would need so the cake doesn't stick and let it cool long enough out of the oven before trying to remove from the pan so it doesn't fall apart