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Cranberry Upside-Down Sour Cream Cake

Rated as 4.4 out of 5 Stars

"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."
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Ingredients

1 h 30 m servings 437 cals
Original recipe yields 12 servings (1 9-inch springform pan)

Directions

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  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.

Nutrition Facts


Per Serving: 437 calories; 17.5 g fat; 68.9 g carbohydrates; 3.2 g protein; 73 mg cholesterol; 268 mg sodium. Full nutrition

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Reviews

Read all reviews 72
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

Being overly careful, I lined the bottom of my pan with three layers of foil. I still had a terrible mess in the bottom of my oven. I had to bake this for at least an hour and 20 minutes. At...

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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...

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 cranbe...

This cake was delicious and pretty easy to make - I am not a baker, savoury is more my speed, but I was asked to bring a nut safe dessert to a New Year's Eve dinner and fortunately this one caug...

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). ...

Really amazing!! I baked gluten-free with 2 Tbsp tapioca flour, 1/2 C oat flour and the remaining with Brown rice flour. It was a bit too sweet and I think I am going to cut down the sugar in b...

I like the tartness of cranberries so I reduced the sugar by half, left out the cinnamon, added lemon zest & used lemon juice in place of the water. I also used only 3 tbsp of butter instead of ...

Yum, yum! I made this as directed, except for AP flour as I had no cake flour on hand. It was delicious! Pretty sweet though. Maybe I will cut down on the sugar a bit next time. I also like...

I used a parchment lined 9 x13 pan and it turned out great.

Being overly careful, I lined the bottom of my pan with three layers of foil. I still had a terrible mess in the bottom of my oven. I had to bake this for at least an hour and 20 minutes. At...