How to Make Cranberry Upside-Down Sour Cream Cake - A Step-by-Step Guide

For a festive and delicious dessert that is perfect for the holiday season, look no further than this Cranberry Upside-Down Sour Cream Cake recipe. This delightful cake combines the tartness of cranberries with the sweetness of a rich, moist cake, creating a dessert that is sure to impress your family and guests.

The combination of cranberries and sour cream creates a lovely balance of flavors and textures. The cranberries add a pop of color and a tangy flavor, while the sour cream ad...

Read more

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 ½ cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 9-inch springform pan

  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    437 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 73mg
    • Sodium: 268mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 2g
    • Total Sugars: 52g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 93mg