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Cranberry Upside-Down Coffee Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Bake cranberries and pecans at the bottom for a delightful surprise when you flip the cake over.
Ingredients:
  • 0.66666668653488 cup packed brown sugar
  • 0.33333334326744 cup butter
  • 1.25 cups cranberries
  • 0.5 cup chopped pecans
  • 0.5 cup butter, room temperature
  • 0.75 cup white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and wrap a 9-inch springform pan with aluminum foil to prevent leaks. Sift together flour, baking powder, baking soda, cinnamon, and salt, then set aside.
  • Combine rich brown sugar and velvety 1/3 cup butter in a saucepan over medium heat until it bubbles. Transfer this luscious mixture into the base of a springform pan and top it with vibrant cranberries and crunchy pecans.
  • Combine butter and 3/4 cup sugar until light and fluffy in a large bowl. Mix in eggs one at a time, then add vanilla. Alternate adding flour mixture and sour cream, then pour into prepared pan.
  • Place the cake in the preheated oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then carefully flip it onto a serving platter and remove the pan. Enjoy while still warm.

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