Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake

233

"Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's."

Ingredients

1 h 30 m {{adjustedServings}} servings 355 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

233
  1. 291 Ratings

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This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each othe...

I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did a...

This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! I...