Connect with us

Cakes

Cranberry Upside-Down Sour Cream Cake Recipe

2 years ago

on

Print Recipe
 Cranberry Upside-Down Sour Cream Cake
"I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas."
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 10 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 10 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  3. Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
Recipe Notes

Parchment can be used for easier cleanup/removal from the pan.

Related Topics:

I love music and I love food. 'nuff.