Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake

226 Reviews 30 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Marjorita Whyte
Recipe by  Marjorita Whyte

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch springform

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.

Share It

Reviews (226)

Rate This Recipe
ggglitch
74

ggglitch

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 other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.

SQUEAKYCHU
50

SQUEAKYCHU

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! It would be much better to slip a foil-lined cookie sheet under the pan itself. Much easier and more foolproof.

XVELVETX
48

XVELVETX

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 ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper and set it on a pan. I also found that putting a square of parchment paper at the bottom of the pan (bigger so that the edges are outside the pan in between the bottom and the round) prevent any leakage.

More Reviews

Similar Recipes

Blueberry Sour Cream Coffee Cake
(597)

Blueberry Sour Cream Coffee Cake

Blueberry Coffee Cake I
(439)

Blueberry Coffee Cake I

Cranberry Swirl Coffee Cake
(110)

Cranberry Swirl Coffee Cake

Sour Cream Coffee Cake I
(67)

Sour Cream Coffee Cake I

Cranberry Swirl Coffee Cake
(55)

Cranberry Swirl Coffee Cake

Make-Ahead Sour Cream Coffee Cake
(51)

Make-Ahead Sour Cream Coffee Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Sour Cream Coffee Cake

>

next recipe:

Sandy's Cranberry Coffee Cake