Cranberry Upside-Down Coffee Cake
Source: GW
1/2 cup packed brown sugar
1/3 cup butter
1 1/4 cup cranberries (not canned)
1/2 cup chopped pecans
1/2 cup butter, room temp.
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 cup sour cream
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 350. 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.
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.
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.
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.
12 servings