Maple & Cranberry Upside-Down Cake

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 10 servings




Preheat oven to 350°F. Grease 8-inch springform pan; set aside. In saucepan, bring maple syrup, butter and cinnamon to boil; remove from heat. Mix in cranberries. Set aside.


In bowl, whisk together flour, bak­ ing powder and salt. In separate bowl, using electric mixer, beat butter with sugar until smooth; add egg yolks, one at a time. Beat in vanilla. Stir flour mixture into butter mixture alternately with milk, making 3 additions of flour and 2 of milk. In separate bowl, beat egg whites until stiff peaks form; fold into batter.

Spoon cranberry mixture into bottom of prepared pan, then pour in batter. Bake until cake tester inserted in centre comes out clean, about 50 minutes. Let cool 30 minutes.


Run knife around edge of cake; invert onto serving plate. Let stand for 10 minutes; remove pan. Decorate with cranberries; sprinkle sugar over top (if using).

Test Kitchen Tip: Use Robin Hood® Unbleached All-Purpose Flour for all-purpose flour in any recipe—it retains the natural creamy yellow colour of the grain.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 155 mg
  • Sugars 35 g
  • Protein 4 g
  • Calories 330
  • Total fat 12 g
  • Cholesterol 65 mg
  • Saturated fat 9 g
  • Total carbohydrate 52 g
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Baking & Desserts

Maple & Cranberry Upside-Down Cake