Cranberry Upside-Down Coffee Cake

This was heavenly. I used my Pampered Chef deep dish baker for this (12 inch stoneware round dish). The topping needed to be increased due to the larger size pan. I used 3/4 cup brown sugar, 1 cube butter, 2 cups cranberries, 1 cup chopped pecan, 1/4 tsp. salt. for the cake batter I increased the vanilla to 1 tablespoon, cinnamon to 1 teaspoon, and salt to 1/2 teaspsoon. I prepared the pan by buttering the bottom and sides. It slipped right onto the serving dish with no problems after cooling for 10 minutes. Rave reviews in presentation and flavor. Perfect spicy sweet/tart combination. Thank you, Marjorita, for sharing this fabulous recipe!

This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.

I made this in a Pampered Chef deep dish baker by increasing some ingredients as listed by another baker below. For topping-3/4 C brown sugar, 1 stick butter, 2 C cranberries, 1 C pecans. For cake-1 TB vanilla, 1 tsp cinnamon, 1/2 tsp salt. What a beautiful cake this is once it's turned over on a glass pedestal dish. It is just as delicious as it is beautiful. Heat up in the microwave once it cools to bring back the wonderful warm taste of the topping. Can't go wrong with this one.