Recipe Cranberry Upside-Down Coffee Cake (Cake)

Required Ingredients:

• 2/3 cup packed brown sugar
• 1/3 cup butter
• 1 1/4 cups cranberries
• 1/2 cup chopped pecans
•  
• 1/2 cup butter, room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Preparing/Cooking:

• 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.
• 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.
• 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.
• 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.

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