Cranberry Upside-Down Coffee Cake recipe

1 servings

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

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.

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.

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.

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.