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My review
Cranberry Upside-Down Coffee Cake
Marjorita Whyte
"Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's."
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Ingredients
1 h 30 m servings 355 calsOriginal recipe yields 12 servings (1 - 9 inch springform)
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 355 calories; 21.1 g fat; 39.4 g carbohydrates; 3.9 g protein; 73 mg cholesterol; 315 mg sodium. Full nutrition
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Reviews
Read all reviews 253315 Ratings
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Most helpful positive review
11/21/2006
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 othe...
Most helpful critical review
9/26/2002
Cake was delicious..... however, even though I baked it for the hour that was stated in the recipe, (and a toothpick did come out clean)... when I turned the cake over, the center caved some an...
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11/21/2006
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 othe...
11/19/2007
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 a...
10/25/2004
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! I...
12/4/2009
Wow! What a beautiful and delicious coffee cake - perfect for the Christmas holiday season. I followed the batter part exactly, but for the topping I used 1/2 c. of butter, a 12 oz. bag of cra...
1/14/2006
This is a Delicious and very easy Recipe! I used dried cranberries instead of the fresh cranberries. I poured the dried cranberries into some hot water for 1 minute to reconstitute. I dried the ...
11/30/2010
There is no reason to use a springform pan for any upside down cake. Use a cake pan which should be heavily buttered bottom only, not the sides. After baking let sit 5 minutes (not 10) then run...
12/25/2003
This was heavenly. I used my Pampered Chef deep dish baker for this (12 inch stoneware round dish). The topping needed to be increased due to the larger size pan. I used 3/4 cup brown sugar, 1 c...
1/22/2005
I made this in a Pampered Chef deep dish baker by increasing some ingredients as listed by another baker below. For topping-3/4 C brown sugar, 1 stick butter, 2 C cranberries, 1 C pecans. For ...