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Cranberry Upside-Down Coffee Cake Recipe | |
Brunch | |
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Ingredients:
2/3 cup packed brown sugar1/3 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:
Makes 1 - 9 inch springform (12 servings). 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. | |