Close
Ingredients
| light brown sugar (packed): 2/3 cup |
| salted butter: 1/3 cup |
| cranberries (whole): 1 1/4 cups |
| pecans (chopped): 1/2 cup |
| salted butter: 1/2 cup (room temperature) |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| sour cream: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
Cranberry Upside-Down Coffee Cake
Credit: AllRecipes
User rating:
"Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's."
-
Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.