cranberry upside-down coffee cake

Ingredients

• Servings: 1
• 2/3 cup packed brown sugar
• 1/3 cup butter
• 1 1/4 cups cranberries
• 1/2 cup chopped pecans
• 1/2 cup butter, room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 serving platter and carefully remove pan. serve warm.