Go Back

Cranberry Chocolate Chip Hazelnut Upside Down Beer Cake


  • 2 ½ cups fresh cranberries
  • 2 cups (400g) granulated sugar, plus ¼ cup (50g) divided
  • ½ cups (114g) unsalted butter, room temperature
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup (4oz) beer pilsner, pale ale
  • 2 ¾ (340g) cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup crushed hazelnuts
  • ¾ cup chocolate chips


  • Preheat the oven to 325°F.
  • Line the bottom of a 10-inch spring form pan with a round of parchment paper. Spray with cooking spray.
  • Toss the cranberries in ¼ cup sugar, add in an even layer to the prepared pan.
  • Add the butter and remaining 2 cups sugar to the bowl of a stand mixer, beat on high until well combined.
  • One at a time, add the eggs and vanilla, scraping the bottom of the bowl between additions, beat until well combined. Add the sour cream and oil, mix until well combined.
  • Stir in the beer.
  • Stop the mixer, sprinkle with flour, baking powder, baking soda, and salt.
  • Stir until just combined.
  • Stir in the hazelnuts and chocolate chips.
  • Add to the pan over the cranberries.
  • Bake for 1 hour 20 minutes or until the top springs back when lightly touched. If the cake starts to brown too much before the baking is completed, cover with foil. 
  • Remove from oven, allow to cool completely before removing from pan. 
  • Invert on a serving plate before removing spring form pan so that bottom of the cake is on the top. 


*If you only have a 9-inch spring for pan, you will likely have too much batter. Fill the pan to about ¾ full and use the remaining batter to make muffins.