This Cranberry Upside-Down Sour Cream Cake is a delicious and unique twist on a classic dessert. The combination of tart cranberries, sweet brown sugar, and creamy sour cream creates a moist and flavorful cake that is sure to be a hit at any gathering.
The cake is easy to make and requires minimal ingredients, making it a great option for busy bakers. The end result is a beautiful presentation that will have everyone asking for seconds.
Timing For Cranberry Upside-Down Sour Cream Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 1 9-inch cake
-1/2 cup (1 stick) butter, melted
-1/2 cup packed light brown sugar
-1 (12-ounce) package fresh or frozen cranberries
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup granulated sugar
-1/2 cup sour cream
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup chopped walnuts (optional)
1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
To make a delicious Cranberry Upside-Down Sour Cream Cake, first preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray to ensure the cake does not stick.
2. In a small bowl, combine melted butter and cranberries.
Then, in a small bowl, combine 1/2 cup of melted butter, 1/2 cup of packed brown sugar, and 1/2 cup of fresh or frozen cranberries. Spread the mixture in the bottom of a greased 9-inch round cake pan.
4. In a medium bowl, whisk together some ingredients.
The first step in making a Cranberry Upside-Down Sour Cream Cake is to whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a medium bowl. This mixture will be the base of the cake and will provide the structure and flavor.
5. In a separate bowl, beat together softened butter and sugar.
6. Beat in 2 eggs, one at a time, until combined.
In a separate bowl, beat together 1/2 cup of sour cream and 1/2 cup of granulated sugar until smooth. Beat in 2 eggs, one at a time, until combined. Finally, stir in the flour mixture until just combined.
7. Beat in 1 teaspoon of vanilla extract.
Add in 1 cup of sour cream and mix until combined. Finally, beat in 1 teaspoon of vanilla extract. Once all the ingredients are combined, pour the batter into the prepared cake pan and spread evenly. Sprinkle 1 cup of cranberries over the top of the batter.
8. Alternately add the flour mixture and 1 cup of sour cream.
Alternately add the flour mixture and 1 cup of sour cream, beginning and ending with the flour mixture. Spread the batter evenly into the prepared pan and top with 1 cup of fresh cranberries.
9. Spread the batter over the cranberry mixture in the pan.
Finally, spread the batter over the cranberry mixture in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Bake for 40-45 minutes.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before flipping it over onto a plate. Enjoy!
Nutrition Facts (per serving)
Serving Size: 1 slice
Total Fat: 24g
Saturated Fat: 14g
Trans Fat: 0g
Total Carbohydrates: 74g
Dietary Fiber: 2g