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Cranberry Upside-Down Sour Cream Cake

SUBMITTED BY: LINDA MAUGERI

"I received this recipe a couple of years ago from a friend and get raves reviews from everyone each time I prepare it. It is not only delicious but very pretty for a holiday table. Great for Thanksgiving or Christmas."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
Original recipe yield 1 - 9 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by Justina
I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by SNOG
This was good but not spectacular- will try something else that uses cranberries before I make... MORE


 
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Nutritional Information
Cranberry Upside-Down Sour Cream Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 438

  • Total Fat: 17.5g
  • Cholesterol: 78mg
  • Sodium: 309mg
  • Total Carbs: 69g
  •     Dietary Fiber: 1.6g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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