Cranberry Upside-Down Sour Cream Cake

Name: Cranberry Upside-Down Sour Cream Cake
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 0.5 cup butter; 2 cups white sugar; 2 tablespoons water; 1 teaspoon ground cinnamon; 1 (12 ounce) bag fresh or frozen cranberries; 1.5 cups cake flour; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 6 tablespoons butter, softened; 0.5 cup white sugar; 0.5 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 0.75 cup sour cream

4.4

(97)

82 Reviews

18 Photos

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.

Recipe by Linda Maugeri

Updated on July 14, 2022

18

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

10 mins

Total Time:

1 hrs 30 mins

Servings:

12

Yield:

1 9-inch springform pan

Jump to Nutrition Facts

Ingredients

½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream

Directions

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.
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.
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.
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
18g	Fat
69g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 437
% Daily Value *
Total Fat 18g	22%
Saturated Fat 11g	54%
Cholesterol 73mg	24%
Sodium 268mg	12%
Total Carbohydrate 69g	25%
Dietary Fiber 2g	6%
Total Sugars 52g
Protein 3g
Vitamin C 4mg	20%
Calcium 40mg	3%
Iron 2mg	9%
Potassium 93mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.