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Cranberry Upside-Down Coffee Cake

4

0 min

Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake Photo 1

Time

0 min

Serving

12 persons

Calories

355

Rating

4.00★ (351)

Cuisine

Author: Victoria Buriak
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.

Ingredients

  • packed brown sugar: 0.66667 cup
  • butter: 0.33333 cup
  • ¼ cups cranberries: 1 piece
  • pecans: 0.5 cup (chopped)
  • butter, room temperature: 0.5 cup
  • white sugar: 0.75 cup
  • eggs: 2 piece
  • vanilla extract: 1 tsp
  • sour cream: 1 cup
  • ½ cups all-purpose flour: 1 piece
  • ½ teaspoons baking powder: 1 piece
  • baking soda: 1 tsp
  • ground cinnamon: 0.5 tsp
  • salt: 0.25 tsp

Metric Conversion

Stages of cooking

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  1. 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.
    Cranberry Upside-Down Coffee Cake Photo 2
  2. 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.
    Cranberry Upside-Down Coffee Cake Photo 3
  3. 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.
    Cranberry Upside-Down Coffee Cake Photo 4
  4. 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.
    Cranberry Upside-Down Coffee Cake Photo 5

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