This post may contain affiliate links. Please read our disclosure policy.
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed cup of coffee for the perfect breakfast this holiday season.
If you love the sweet and tart taste of fresh cranberries, you’ll definitely want to make my Cranberry Orange Bread!
I was so excited about getting my new coffee maker that I wanted to make a sweet treat to go with it and my husband suggested coffee cake. Normally, his suggestions can be pretty far out there, but sometimes he picks a real winner. Yes – coffee cake. Why didn’t I think of that? Of course, I had to put my own spin on it plus I had to use up the extra cranberries in my refrigerator, so that’s how we ended up with Upside Down Cranberry Coffee Cake.
Can you imagine how good this would be on Thanksgiving morning? Or on Christmas morning? Or on Sunday morning? Or right now?
And you simply can’t have coffee cake without an excellent cup of coffee, right? Right.
Pin this now to save it for later
Pin ItUpside Down Cranberry Coffee Cake
Equipment
Ingredients
Topping:
- 2/3 cup packed brown sugar
- 1/2 cup butter
- 2 cups fresh cranberries about 8 ounces
- 3/4 cup chopped pecans
- 1 tablespoon orange zest
Cake:
- 1/2 cup butter room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, orange zest, baking powder, baking soda, cinnamon and salt. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then add cranberries, pecans, and orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought I had cranberries in the frig but after getting everything started, I didn’t. So, I substituted chopped pineapple. Not the same I know but it worked and was really good. Like a pineapple upside down cake. Cranberries would have really been great. Next time because there will be a next time. Thanks for the recipe.
I think cranberries and pecans are a match made in heaven! They are so tasty together! Can’t wait to try this cake!
Made this for the family and it was a hit!
What a lovely dessert and perfect for fall! Looking forward to wrapping up Thanksgiving with this dessert this year!
Yum! This cake is delicious, and perfect for dessert or breakfast. It has such a great flavor and was super easy to make!
How can we print out your recipes?
I like to have a recipe on the counter when I am baking.
If you scroll down to the recipe card near the bottom of the post, you’ll find a “print” button on the right side under the photo.
This was perfect with a hot cup of coffee! I love cranberries perfect addition to coffee cake!