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.
Servings: 8 servings
Equipment
- saucepan
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°F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the 1 1/2 cups all-purpose flour, 1 tablespoon orange zest, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon or pumpkin pie spice and 1/4 teaspoon salt. Set aside.
- In a saucepan over medium heat, combine 2/3 cup packed brown sugar and 1/2 cup butter. Bring to a boil, then add 2 cups fresh cranberries, 3/4 cup chopped pecans, and 1 tablespoon orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
- In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in 1 teaspoon vanilla extract. Beat in the flour mixture alternately with 1 cup 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
Calories: 590kcal | Carbohydrates: 61g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 424mg | Potassium: 251mg | Fiber: 3g | Sugar: 39g | Vitamin A: 976IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 2mg
