Cranberry Upside-Down Coffee Cake
A one-of-a-kind cake recipe that combines the delicious taste of cranberries and coffee. This recipe yields 1- 9 inch springform.
Cranberry Upside-Down Coffee Cake
Ingredients
- 1 1/4 cups cranberries
- 1/2 cup chopped pecans
- 2/3 cup packed brown sugar
- 1/3 cup butter
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 3/4 cup white sugar
- 1/2 cup butter, room temperature
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- First, preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking, and then sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Next, combine brown sugar and 1/3 cup butter in a saucepan over medium heat. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
- And then, In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. after that, 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.
- Next, bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Lastly, cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan.
- Cranberry Upside-Down Coffee Cake is ready to serve!
ENJOY!
Related posts:
