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Cranberry Upside-Down Sour Cream Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
A beloved recipe I received years ago that always wows with its delicious and elegant presentation, perfect for winter gatherings.
Ingredients:
  • 0.5 cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1.5 cups cake flour
  • 0.5 teaspoon baking soda
  • 6 tablespoons butter, softened
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.75 cup sour cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), generously grease a 9-inch springform pan, and wrap aluminum foil around the bottom to prevent leaking.
  • In a saucepan over medium heat, melt the butter until sizzling. Add 1 1/2 cups of white sugar, water, and a hint of cinnamon, stirring until the sugar dissolves. Allow the mixture to come to a gentle boil before introducing the cranberries. Mix well to coat the cranberries, then transfer everything into the prepared pan.
  • Combine flour, baking soda, and salt; set aside. In another bowl, cream together 6 tablespoons of butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Gradually stir in the dry ingredients. Pour batter over the cranberries in the pan.
  • Bake until a knife inserted in the center comes out clean, usually about 50 minutes in a preheated oven. Allow it to cool on a rack for 10 minutes, then gently run a knife along the edges before flipping onto a serving plate and removing the springform pan.

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