How To Make Cranberry Upside-Down Coffee Cake
This cranberry upside-down cake is a festive Christmas version of a very traditional dessert. It has toasted walnuts and a topping of sweet caramel.
Serves:
Ingredients
- ¾cupbrown sugar,packed
- 1cupunsalted butter,softened, divided
- 1½cupsfresh cranberries
- ½cupwalnuts,chopped
- ¾cupsugar
- 2eggs,large
- 1tspvanilla extract
- 1cupsour cream
- 1½cups flour
- 1½tspbaking powder
- 1tspbaking soda
- ½tspground cinnamon
- ¼tspsalt
Instructions
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Preheat oven to 350 degrees F and spray a springform pan with baking spray.
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Wrap the outside of the pan with aluminum foil to prevent leaking.
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Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl.
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In a medium bowl add the brown sugar and ½ cup unsalted butter and microwave for 45 seconds until melted, then stir well and microwave for another 20 seconds.
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Add the melted butter and brown sugar mixture to the springform pan and spread, then add in the cranberries and walnuts evenly.
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Add the remaining butter and sugar to a stand mixer on medium speed for 1 to 2 minutes until light and fluffy.
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Add in the eggs, vanilla and sour cream until fully combined, then add in the flour mixture until just mixed in (do not overmix the flour).
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Carefully, slowly pour the batter over the cranberry walnut mixture.
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Bake for 60 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes, then turn a plate/cake stand upside down over the springform pan and carefully and quickly flip over before removing the cake from the pan.
Nutrition
- Calories: 331.54kcal
- Fat: 20.09g
- Saturated Fat: 12.18g
- Trans Fat: 0.62g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 35.90g
- Fiber: 1.12g
- Sugar: 22.51g
- Protein: 3.17g
- Cholesterol: 77.30mg
- Sodium: 223.27mg
- Calcium: 84.39mg
- Potassium: 83.92mg
- Iron: 0.53mg
- Vitamin A: 175.02µg
- Vitamin C: 2.01mg
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