Name: Cranberry Upside-Down Coffee Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Packed brown sugar - ⅔ cup; Butter - ⅓ cup; Cranberries - 1 ¼ cups; Chopped pecans - ½ cup; Butter, room temperature - ½ cup; White sugar - ¾ cup; Eggs - 2; Vanilla extract - 1 teaspoon; Sour cream - 1 cup; All-purpose flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Baking soda - 1 teaspoon; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon

Ingredients for - Cranberry Upside-Down Coffee Cake

1. Packed brown sugar ⅔ cup

2. Butter ⅓ cup

3. Cranberries 1 ¼ cups

4. Chopped pecans ½ cup

5. Butter, room temperature ½ cup

6. White sugar ¾ cup

7. Eggs 2

8. Vanilla extract 1 teaspoon

9. Sour cream 1 cup

10. All-purpose flour 1 ½ cups

11. Baking powder 1 ½ teaspoons

12. Baking soda 1 teaspoon

13. Ground cinnamon ½ teaspoon

14. Salt ¼ teaspoon

How to cook deliciously - Cranberry Upside-Down Coffee Cake

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.