Cranberry Upside-Down Sour Cream Cake
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Butter (softened)1 cup
White Sugar2 tbsps
Water1 tsp
Ground Cinnamon1.5 cups
Cake Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Brown Sugar2
Eggs1 tsp
Vanilla Extract3 cup
Sour CreamDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Generously grease a 9 inch springform pan
3
Wrap aluminum foil around the outside of the bottom to prevent leaking
4
Melt the butter in a saucepan over medium heat
5
Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved
6
Bring to a boil and then add the cranberries
7
Stir to coat with the sauce, then pour into the prepared pan
8
Sift together the flour, baking soda and salt; set aside
9
In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy
10
Mix in the eggs one at a time, beating well after each addition
11
Stir in vanilla and sour cream
12
Mix in the dry ingredients
13
Pour the batter over the cranberries in the pan
14
Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean
15
Cool on a rack for 10 minutes, then run a knife around the outer edge
16
Invert onto a serving plate and remove the springform pan