For a richer flavor, use brown butter in the topping. Simply cook the butter until it turns a nutty brown color before adding the brown sugar. If using frozen cranberries, do not thaw them before adding them to the pan. To prevent the cake from sticking, grease the bottom of the springform pan with butter before adding the brown sugar mixture. This cake is best served warm or at room temperature on the day it is baked.
Cranberry Upside-Down Coffee Cake
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS1.1K
A dazzling coffee cake where tart cranberries and crunchy pecans nestle beneath a soft, tender crumb. The upside-down presentation is a guaranteed showstopper, perfect for brunch or a festive dessert.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol73 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat11 g
-
Sodium315 mg
-
Sugar25 g
-
Fat21 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent any potential leaks. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. (3 minutes)
03 Step
Recipe View In a small saucepan over medium heat, combine the brown sugar and 1/3 cup butter. Cook, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer for 1 minute. Carefully pour the mixture into the bottom of the prepared springform pan. (7 minutes)
04 Step
Recipe View Evenly sprinkle the cranberries and pecans over the brown sugar mixture. (2 minutes)
05 Step
Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. (5 minutes)
06 Step
Recipe View Beat in the eggs one at a time, then stir in the vanilla extract until just combined. (3 minutes)
07 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
08 Step
Recipe View Pour the batter evenly over the cranberries and pecans in the prepared pan. (2 minutes)
09 Step
Recipe View Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
10 Step
Recipe View Let the cake cool in the pan for 10-15 minutes before inverting onto a serving platter. Carefully remove the springform pan. (15 minutes)
11 Step
Recipe View Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2
-
3 -
4 -
5
Cristina Bailey
Jul 24, 2024I made this for a brunch, and it was a huge hit! Everyone loved it.
Rollin Wilkinson
Apr 29, 2024I had some difficulty getting the cake to release from the pan. Next time, I'll grease the pan more thoroughly.
Burdette Schneider
Feb 26, 2024This has become my go-to coffee cake recipe. It's so easy to make and always gets rave reviews.
Cary Franey
Apr 18, 2023This recipe is amazing! The cranberries and pecans are the perfect combination.
Janiya Macgyver
Apr 13, 2023The cake was a little too sweet for my taste, so I reduced the sugar slightly, and it was perfect.
Lucious Hills
Apr 2, 2023The cranberries give it a nice tartness that balances the sweetness of the cake.