Cranberry Upside-Down Coffee Cake
Description
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Ingredients
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2/3 cup packed brown sugar
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1/3 cup butter
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1 1/4 cups cranberries
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1/2 cup chopped pecans
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1/2 cup butter, room temperature
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3/4 cup white sugar
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2 eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
Directions
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.
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.
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.
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.