Cranberry Satsuma Mandarin Upside Down Cake

Cranberry Satsuma Mandarin Upside Down Cake

This rich and colorful cake is filled with tart cranberries and sweet mandarin oranges. This lovely rustic dessert is perfect to serve around the holidays.




3 tablespoons butter

¾ cup packed brown sugar

4 Satsuma mandarins, segments removed and separated

1 cup fresh cranberries

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

1 egg white

¾ cup plain yogurt or sour cream

¾ cup granulated sugar

6 tablespoons butter, melted

1 teaspoon pure vanilla extract



Preheat oven to 350 degrees F. Grease a 10-inch, round cake pan or skillet with 3 tablespoons melted butter. Spread evenly on sides and bottom. 

Sprinkle half the amount of the brown sugar evenly over the bottom of the buttered cake pan or skillet. 

Remove all the segments from the mandarins and place them in the cake pan on top of the brown sugar. Top evenly with cranberries, then sprinkle over the rest of the brown sugar. 

In a medium mixing bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda and salt. Set aside. 

In a large mixing bowl, whisk together eggs, yogurt or sour cream, granulated sugar, the 6 tablespoons melted butter and vanilla. Add flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition. Spoon batter into cake pan or skillet, spreading to cover fruit. 

Bake in the oven for 35-40 minutes or until a toothpick inserted into center of the cake comes out clean. Immediately run a knife around the edge of the pan or skillet, then let cake cool for 4-5 minutes. Carefully invert the cake onto a platter. Replace any fruit that remains in pan. Serve warm or at room temperature. 


vegetable plate

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