Cranberry Upside-Down Sour Cream Cake Recipe - Allrecipes.com
Cranberry Upside-Down Sour Cream Cake Recipe
  • READY IN hrs

Cranberry Upside-Down Sour Cream Cake

Recipe by  

"I received this recipe a couple of years ago from a friend and get rave 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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch springform pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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 More Reviews

Most Helpful Positive Review
Feb 21, 2008

I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a vanilla sauce that consisted of 1/2 C melter butter, 1 C sugar, 1 tsp Vanilla, and 1/2 C evaporated milk...It literally melted in our mouths. We weren't so sure about the tangy-ness to it but once the vanilla sauce was on it it was AWESOME. So you may want to try it with the vanilla sauce. She said it would be calliing our name later that night too, and IT DID! Great recipe.

 
Most Helpful Critical Review
Nov 25, 2011

Being overly careful, I lined the bottom of my pan with three layers of foil. I still had a terrible mess in the bottom of my oven. I had to bake this for at least an hour and 20 minutes. At 50 minutes, it would have been a runny mess. I added the zest of one orange to the cranberry mixture. Overall, the taste was good and it's pretty when garnished with an orange twist and greenery. Will I make this again? Probably. But first I have to clean the oven and that's going to take a while.

 
Dec 09, 2008

This is a great holiday cake... I did substitute a few things...I omitted the cinnamon and used 1 tblsp of orange zest and I arranged orange slices in a spiral in the pan and arranged the cranberries around them... added 1/4 cup fresh crushed cranberries and 1/4 cup of orange juice to the cake batter and a full cup of sour cream... it was fabulous.

 
Dec 21, 2010

Two things - really do cover the bottom of the Springform generously with foil, without holes, because the syrup will leak through, and burn in the oven (and set off all your smoke detectors). I went by guess and by golly for a holiday party, though, and it turned out fine. Great recipe!

 
Nov 12, 2010

Really amazing!! I baked gluten-free with 2 Tbsp tapioca flour, 1/2 C oat flour and the remaining with Brown rice flour. It was a bit too sweet and I think I am going to cut down the sugar in both the sauce and in the cake next time. Boyfriend loved it and cannot wait for me to make it again.

 
Jan 01, 2013

This cake was delicious and pretty easy to make - I am not a baker, savoury is more my speed, but I was asked to bring a nut safe dessert to a New Year's Eve dinner and fortunately this one caught my attention. I made it pretty much according to the recipe, though combined suggestions from two other reviewers (Thank you Justina & Dianna): I added the zest of 1 orange (naval orange, I think) into step 2 (with the butter, sugar, cinnamon & cranberries); the juice of 1/2 an orange (naval) to the batter; and arranged seedless mandarin orange slices (about 2 oranges worth) in the bottom of the cake pan before adding the cranberry mixture. I also made the vanilla sauce that Justina described in her review (1/2C melted butter, 1C sugar, 1 tsp vanilla, 1/2C evaporated milk), but at the last minute zested another orange into it - it was divine! It looked as delicious as it tasted!! My only concern now is that people are going to expect that I can bake!! Thank you AllRecipes & thank you reviewers - it was a huge hit ;)

 
Dec 05, 2011

Yum, yum! I made this as directed, except for AP flour as I had no cake flour on hand. It was delicious! Pretty sweet though. Maybe I will cut down on the sugar a bit next time. I also like the reviewers who suggested the orange zest, orange juice and then garnishing with orange slices. I will try that next time. Oh BTW, my batter was too thick to 'pour'. I had to spread it around on the cranberries as best I could, but still did not get it all the way to the edge of the pan. Once it baked though, it had spread cleanly to the edges, no problem.

 
Nov 22, 2007

This was good but not spectacular- will try something else that uses cranberries before I make it again.

 

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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