recipe: Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake

Having always loved a simple recipe that others are afraid to try, this recipe for Cranberry Upside-Down Coffee Cake is one of my favorite recipes for a breakfast, dessert, or even a side dish. Most people serve it with coffee (of course), but being the wine lover that I am, I prefer it after dinner with a nice warm glass of mulled syrah!

 

 

Ingredients

• 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

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  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.