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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.