Cranberry Upside-Down Coffee Cake

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

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 355 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1.5 cups all-purpose flour
• 0.33333334326744 cup butter
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.75 cup white sugar
• 0.5 cup chopped pecans
• 1.5 teaspoons baking powder
• 0.66666668653488 cup packed brown sugar
• 0.5 cup butter, room temperature
• 1.25 cups cranberries

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.