Cranberry Upside-Down Coffee Cake
Desserts Fruit Desserts Cranberry Desserts
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Servings per recipe: 12
Calories per serving: 355
Preparation time: 30m
Total cooking time: 1h 30m
Ingredients:
- 2/3 cup packed brown sugar
- 1/3 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:
- 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.
Nutrion facts:
Total Fat | 21.1g | 32% |
Saturated Fat | 11.0g | |
Cholesterol | 73mg | 24% |
Sodium | 315mg | 13% |
Potassium | 104mg | 3% |
Total Carbohydrates | 39.4g | 13% |
Dietary Fiber | 1.4g | 5% |
Protein | 3.9g | 8% |
Sugars | 25g | |
Vitamin A | 567IU | |
Vitamin C | 2mg | |
Calcium | 73mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 2mg | |
Vitamin B6 | 0mg | |
Magnesium | 14mg | |
Folate | 36mcg |