Cranberry Upside-Down Sour Cream Cake

Cranberry Upside-Down Sour Cream Cake

20 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
LINDA MAUGERI
Recipe by  LINDA MAUGERI

“I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.”

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 pan

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  3. Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Share It

Reviews (20)

Rate This Recipe
Justina
74

Justina

I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a vanilla sauce that consisted of 1/2 C melter butter, 1 C sugar, 1 tsp Vanilla, and 1/2 C evaporated milk...It literally melted in our mouths. We weren't so sure about the tangy-ness to it but once the vanilla sauce was on it it was AWESOME. So you may want to try it with the vanilla sauce. She said it would be calliing our name later that night too, and IT DID! Great recipe.

Dianna Lord
47

Dianna Lord

This is a great holiday cake... I did substitute a few things...I omitted the cinnamon and used 1 tblsp of orange zest and I arranged orange slices in a spiral in the pan and arranged the cranberries around them... added 1/4 cup fresh crushed cranberries and 1/4 cup of orange juice to the cake batter and a full cup of sour cream... it was fabulous.

jeangetz
23

jeangetz

Two things - really do cover the bottom of the Springform generously with foil, without holes, because the syrup will leak through, and burn in the oven (and set off all your smoke detectors). I went by guess and by golly for a holiday party, though, and it turned out fine. Great recipe!

More Reviews

Similar Recipes

Blueberry Sour Cream Coffee Cake
(596)

Blueberry Sour Cream Coffee Cake

Sour Cream Coffee Cake III
(548)

Sour Cream Coffee Cake III

Grandma's Sour Cream Pound Cake
(160)

Grandma's Sour Cream Pound Cake

Sour Cream Pear Cake
(24)

Sour Cream Pear Cake

Sour Cream Blueberry Coffee Cake
(16)

Sour Cream Blueberry Coffee Cake

Chocolate Chocolate Chip Sour Cream Pound Cake
(16)

Chocolate Chocolate Chip Sour Cream Pound Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 68.9 g
  • 22%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Sour Cream Coffee Cake

>

next recipe:

Cranberry Pecan Cake