Cranberry Upside-Down Coffee Cake recipe
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Ingredients
- ⅔ cup packed brown sugar ⅓ cup butter 1 ¼ cups cranberries ½ cup chopped pecans ½ cup butter, room temperature ¾ cup white sugar 2 eggs 1 teaspoon vanilla extract 1 cup sour cream 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt
Nutrition Info
- 355.1 caloriescarbohydrate: 39.4 gcholesterol: 73.3 mgfat: 21.1 gfiber: 1.4 gprotein: 3.9 gsaturatedFat: 11.2 gservingSize: -sodium: 314.9 mgsugar: 25.1 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Upside-Down Coffee Cake
Directions
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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.
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.
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.
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.