CookGo
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Cranberry Upside-Down Coffee Cake

Cost $15, save $25

Source: Recommended by CookGo

  • 60 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Base Topping

    • 🧂 ⅔ cup packed brown sugar
    • 🧈 ⅓ cup butter
    • 1 ¼ cups cranberries
    • ½ cup chopped pecans

  • Cake Batter

    • 🧈 ½ cup butter, room temperature
    • ¾ cup white sugar
    • 🥚 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • 🧂 ¼ teaspoon salt

STEPS

1

Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil. 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 the bottom of a 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 the prepared pan.

4

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a serving platter and remove the pan. Serve warm.

NUTRIENTS

Per 1 serving

🔥

355

Calories

  • 4g
    Protein
  • 39g
    Carbs
  • 21g
    Fats

💡 Tips

Make sure to wrap the springform pan securely with aluminum foil to prevent leaking.Let the cake cool in the pan for at least 10 minutes before removing to avoid breaking.Serve warm or at room temperature for the best flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.