CRANBERRY UPSIDE-DOWN COFFEE CAKE

BySarah

I love this cake so much! It is the perfect balance of sweetness and fruitiness! Every bite is so refreshing that you would want to eat the whole thing! Give it a try and feel free to tweak the ingredients a little. Enjoy!

INGREDIENTS

  • ⅔ cup packed brown sugar
  • ⅓ cup butter
  • 1 ¼ cups cranberries
  • ½ cup chopped pecans
  • ½ cup butter, room temperature
  • ¾ cup white sugar
  • 2 large eggs eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

INSTRUCTIONS

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Wrap with aluminium foil around a 9-inch springform pan.

Step 3: In a small mixing bowl, sift baking powder, flour, cinnamon, salt, and baking soda.

Step 4: Place a saucepan on the stove and turn the heat to medium.

Step 5: Add 1/3 cup of butter and brown sugar. Allow the mixture to boil.

Step 6: Transfer the butter mixture to the bottom of the prepared springform pan.

Step 7: Sprinkle pecans and cranberries on top.

Step 8: In a large mixing bowl, add 3/4 cup of sugar and butter. Beat until creamy.

Step 9: Add eggs and vanilla gradually and beat every addition.

Step 10: Transfer the flour mixture and sour cream. Beat until well blended.

Step 11: Transfer the batter into the prepared pan.

Step 12: Place inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting in the middle of the cake.

Step 13: Remove from the oven and let it sit on a wire rack to cool for at least 10 minutes.

Step 14: Invert the cake on a clean serving plate.

Step 15: Serve and enjoy!

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