Cranberry Upside-down Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Another BakeSpace creation by julie5520, this is a different take on the upside-down cake. Never heard tell of an upside-down COFFEE cake! Ingredients:
2/3 cup packed brown sugar |
1/3 cup butter |
1 1/4 cups cranberries |
1/2 cup pecans, chopped |
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).
2. Wrap the outside of a 9 springform pan with aluminum foil to prevent leaking.
3. Sift together the flour, baking powder, baking soda, cinnamon and salt.
4. Set aside.
5. In saucepan, over medium heat, combine brown sugar and 1/3 cup butter.
6. Bring to a boil, then pour into bottom of springform pan.
7. Sprinkle with cranberries and pecans.
8. In large bowl cream together the butter and 3/4 cup sugar until fluffy.
9. Beat in egg one at a time; stir in vanilla extract.
10. Beat in flour mixture alternately with sour cream.
11. Pour batter into pan.
12. Bake for 60 minutes OR until cake tests done with toothpick.
13. Cool in pan for 10 minutes.
14. Invert onto serving platter and carefully remove the pan.
15. Serve warm.
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