Honey Upside Down Cranberry Cake

I love making upside down cakes and this Honey Upside Down Cranberry Cake is just out of this world. The batter is actually perfect for any upside down you will like to make and instead of using sugar for the bottom of the cake pan, honey is a much better option.

This cake is a variation from my honey apple upside cake I made a while back. I have always wanted to try a cranberry version and since I love cranberries and they are actually in season I thought to experiment with them and see if I could actually come up with a cranberry upside down version cake.

I am so glad I did, because we really enjoyed this Honey Upside Down Cranberry Cake.

I actually don’t know which version I like most. Both are really good.

On another note, I have just found out that HellaWella has nominated Eat Good 4 Life as one of the top 25 recipe blogs of 2012. I am so thrilled and honored because along the list are names of other bloggers that I admire a lot.

I think this is a great start to my 2013 blog year!!

I am really excited about this coming year, so many good things happening… Will see how everything turns out but until my next post here you have this refreshing Honey Upside Down Cranberry Cake.


Make sure you place the cranberries in a single layer like in the picture. I used about 8 oz of fresh  cranberries.

This is a sensational cake. Not too heavy and not too sweet. I hope you get to try it soon.


Upside down cranberry cake

Yield: 8-10 servings

Total Time: 1 hour 15 minutes




Preheat oven to 350F. In an 8 inch round baking pan place the honey and cover the entire bottom with it. Place the fresh cranberries over the honey in a single layer.

In a mixing bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. I do this step with a regular wire whisk. Incorporate the flour and baking powder.

Pour batter over the cranberries and bake the cake for 40-45 minutes. I baked mine about 40 minutes. Let the cake cool completely and invert it on a plate before ummolding.

Nutrition facts calculated based on the recipe giving 8 servings


  1. looks so delicious… back to back cranberry desserts, just like me. :-) i can’t eat those cranberries, too tart, so we don’t have a choice but to bake with them.

    Also, congratulations on the nomination for top 25, that is GREAT news! Very excited for you!

  2. Whoa! Congratulations! Look at those names you’re there with. That’s awesome! :D

    And this looks amazing! And I love the color. Cranberries make everything so pretty.

  3. Gorgeous! I love upside down cakes, but using cranberries never crossed my mind. Great idea! And congratulations on your nomination – that is so awesome!

  4. This looks amazing..and I bet it tastes even better. Can’t wait to try it!

  5. Can use raspberries instead of cranberries for this recipe?

    • I think the raspberries will become mushy and not hold very good. If anything I would say blueberries but even still I think you may encounter the same problem. You can try it but I don’t know if it will work though. Thanks for visiting my blog :-)

  6. Hi,
    Can I use whole wheat all purpose flour or does it have to be whole wheat pastry flour?

  7. I truly love your website.. Very nice colors & theme. Did you develop this website yourself?
    Please reply back as I’m wanting to create my own personal blog and would love to know where you got
    this from or what the theme is named. Appreciate it!

  8. In the directions you say pour batter over “Apples” Apple’s are not listed in ingredients??.

  9. Can I replace the eggs with Apple Sauce please as I do not eat eggs?

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