Cuban-American fusion recipe

Cuban Cranberry Orange Upside-Down Panetela

Name: Cuban Cranberry Orange Upside-Down Panetela
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 220 g fresh or frozen cranberries; 55 g sugar; 30 g melted butter; 1 teaspoon finely grated orange zest; 170 g all-purpose wheat flour; 120 g sugar; 3 large eggs at room temperature; 80 g softened butter; 90 ml milk; 45 ml fresh orange juice; 8 g baking powder; 1 teaspoon vanilla; 1 tablespoon orange zest; ¼ teaspoon salt

Fluffy orange panetela with a caramelized cranberry topping revealed when the cake is turned out. A fusion dessert for Thanksgiving.

CiberCubaNovember 14, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking50 min
Total time1 h 10 min
Servings1 round 22 cm panetela (8 servings)
DifficultyMedium

Inspired by homemade Cuban panetelas and American upside-down cakes, this seasonal version has a glossy red layer of caramelized cranberries and a soft orange-scented crumb. Everything is baked together, then turned out to reveal the fruit. It's ideal as a Thanksgiving dessert or with a café con leche.

Method

Prepare the pan and fruit

Preheat the oven to 175 °C (350 °F). Grease a 22 cm diameter round pan, preferably a one-piece pan, and place a round of baking paper on the bottom. Mix the melted butter with the 55 g of sugar and spread it over the bottom. Arrange the cranberries in a single layer and sprinkle with the teaspoon of zest.

Mix the panetela batter

Beat the 80 g of softened butter with the 120 g of sugar for 3–4 minutes until creamy. Add the eggs one at a time, beating after each addition. Mix in the vanilla and orange zest.
Sift the flour with the baking powder and salt. In a separate bowl, mix the milk and orange juice. Add the dry ingredients to the batter alternately with the liquids, in two or three batches, without overmixing.

Bake

Carefully pour the batter over the cranberries and smooth the surface. Bake for 40–50 minutes, until a toothpick inserted into the cake portion comes out without raw batter. If the surface browns too much, cover it loosely with foil during the last few minutes.

Turn out and serve

Let the cake rest for 10 minutes out of the oven. Run a thin knife around the edge, place a large serving platter over the pan and carefully turn it over using oven mitts. Remove the pan and paper; use a spoon to reposition any fruit that has stuck. Let cool until warm before slicing.

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Cuban cranberry orange upside-down panetela

Cuban Cranberry Orange Upside-Down Panetela

Ingredients

For the cranberry topping

For the panetela