Cranberry Upside-down Cake
Ingredients
1 Cup Packed Brown Sugar
⅓ Cup Butter
1 ¼ Cups Cranberries
1 Cup Chopped Pecans
½ Cup Butter, Room Temperature
¾ Cup White Sugar
3 Large 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
Directions
Step 1 Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
Step 2 In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
Step 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 prepared pan.
Step 4 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.