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Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Upside Down Cranberry Coffee Cake

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
Course Breakfast
Cuisine American
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8 servings

Ingredients

Topping:

  • cup packed brown sugar
  • ½ cup butter
  • 2 cups fresh cranberries (about 8 ounces )
  • ¾ cup chopped pecans
  • 1 tablespoon orange zest

Cake:

  • ½ cup butter (room temperature)
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups all-purpose flour
  • 1 tablespoon orange zest
  • 1 ½ teaspoons ground cinnamon or pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ 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 ½ 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 ¾ 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.