Diva Tasting: Cranberry Upside-down Cake…

Cranberry Upside-down Cake


1 Cup Packed Brown Sugar

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


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.

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