Cranberry Upside-Down Coffee Cake

Cranberry Upside-Down Coffee Cake

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"Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's."
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1 h 30 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
  3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  4. 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.


  1. 293 Ratings

Most helpful positive review

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 othe...

Most helpful critical review

Cake was delicious..... however, even though I baked it for the hour that was stated in the recipe, (and a toothpick did come out clean)... when I turned the cake over, the center caved some an...

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 othe...

I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did a...

This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! I...

This is a Delicious and very easy Recipe! I used dried cranberries instead of the fresh cranberries. I poured the dried cranberries into some hot water for 1 minute to reconstitute. I dried the ...

Wow! What a beautiful and delicious coffee cake - perfect for the Christmas holiday season. I followed the batter part exactly, but for the topping I used 1/2 c. of butter, a 12 oz. bag of cra...

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 c...

I found this recipe right before Christmas last year, and it was such a hit at our Christmas Eve party that I've had requests to bring it again. I switched it up with blueberries for a baby show...

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 ...

There is no reason to use a springform pan for any upside down cake. Use a cake pan which should be heavily buttered bottom only, not the sides. After baking let sit 5 minutes (not 10) then run...

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