Bake in Your Fry Pan: Upside-Down Cranberry-Orange Cake (Yes, Really!)

November 24, 2025 Monica C Comments

If you’ve ever wished your cookware could do more, here’s some delicious news: your SCANPAN fry pan isn’t just for searing, sautéing, or quick weeknight meals—it’s also an incredible tool for baking. Thanks to SCANPAN’s oven-safe construction and superior nonstick performance, you can take a recipe from stovetop to oven effortlessly, all in one pan.

We're leaning into that versatility with a stunning Upside-Down Cranberry-Orange Cake baked entirely in an 10.25" SCANPAN fry pan. It’s vibrant, caramelized, citrusy, and the perfect dessert for the holiday season.

Pan Used: 10.25" SCANPAN Fry Pan

Total Time: ~60 minutes

Ingredients:

For the topping:

4 tbsp butter

⅔ cup brown sugar

2 cups fresh cranberries

1 orange, thinly sliced into rounds (remove seeds)

Optional: fresh rosemary sprigs for garnish

For the cake:

1½ cups all-purpose flour

1½ tsp baking powder

½ tsp salt

½ cup (1 stick) butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 orange

⅓ cup fresh orange juice

⅓ cup whole milk

1 tsp vanilla extract

Directions:

1. Preheat the oven. Set to 350°F.

2. Make the topping<: Melt 4 tbsp butter in your fry pan over medium heat (or place the pan in the oven to melt). Sprinkle brown sugar evenly over the melted butter. Arrange the orange slices in a single, decorative layer. Scatter the cranberries over and around the citrus. Remove from heat.

3. Make the cake batter: Whisk together the flour, baking powder, and salt in one bowl. In a second bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, then mix in the orange zest.

4. Combine: In a small bowl, mix the orange juice, milk, and vanilla. Add the dry ingredients and liquid mixture to the butter mixture in three alternating additions, beginning and ending with the flour. Mix until just combined—no overmixing!

5. Bake: Carefully pour the batter over the fruit in the pan. Smooth gently to cover. Bake for 40–45 minutes, until golden and a toothpick comes out clean.

6. Flip the cake: Cool for 10 minutes. Run a knife around the edges to loosen the cake.

Place a large serving plate over the fry pan and flip confidently but carefully. Let the pan sit upside-down on the cake for one minute so all the caramel drips down. Lift the pan away to reveal a glossy, jewel-toned top.