Cranberry Upside-Down Coffee Cake

May 14, 2023May 14, 20230 5
Fall-inspired Cranberry Upside-Down Coffee Cake recipe
in Baking

Prep

20 min

Cook

40 min

Ready In

1 hour

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter , room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Nutrision Information

Servings Per Recipe
8
Calories
490
Sugar
39g
Fat
27g
This cranberry upside-down coffee cake is a warm and inviting dessert perfect for a cozy fall afternoon. The combination of cranberries and pecans make it a festive treat that can be enjoyed during the holiday season. The cake is lightly spiced with cinnamon, which adds a warm and aromatic flavor. It is quick to prepare, delicious, and easy to customize by adding your favorite spices or chopped nuts. Serve it with a cup of coffee or tea, and enjoy the decadent flavors of the season.

Instructions

1.Preheat the oven to 350°F.
2.In a saucepan, melt brown sugar and butter together over medium heat until smooth and thick.
3.Pour the mixture into a greased 9-inch round cake pan.
4.Add cranberries and chopped pecans evenly on top of the sugar mixture.
5.In a mixing bowl, cream butter and white sugar until light and fluffy.
6.Add eggs one at a time, beating well after each addition.
7.Stir in vanilla and sour cream.
8.In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
9.Gradually add the dry ingredients to the butter mixture, mixing until just combined.
10.Pour the batter over the cranberry mixture.
11.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
12.Let cool for 5 minutes before inverting onto a serving plate.

PROS

This coffee cake is perfectly moist and fluffy.

The tartness of the cranberries complements the sweetness of the cake, making it a well-balanced dessert.

It is a great way to use up leftover cranberries from Thanksgiving or Christmas.

CONS

This cake is relatively high in calories and fat due to the use of butter and sour cream.

It is not suitable for those with nut allergies.

HEALTH & BENEFITS

Cranberries are a good source of vitamin C and antioxidants, which have been linked to improved immune function and reduced risk of chronic diseases.
However, due to the added sugar in this recipe, it should be consumed in moderation as part of a balanced diet.

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