Cranberry Upside-Down Coffee Cake
User Reviews
5
Cranberry Upside-Down Coffee Cake
Description
The Cranberry Upside-Down Coffee Cake combines a base layer of brown sugar and softened butter spread in a prepared springform pan, topped with evenly distributed fresh cranberries and chopped walnuts. The batter, made with sugar, eggs, vanilla, sour cream, flour, baking powder, baking soda, cinnamon, and salt, is mixed until just combined to maintain tenderness.
Baking at 350°F for about an hour allows the caramelized sugar and butter to infuse the cranberries and nuts, creating a rich, sweet layer beneath the moist cake. The sour cream in the batter adds moisture and a slight tang to counterbalance the sweetness, while cinnamon enriches the flavor profile. After baking, the cake is cooled briefly before being inverted onto a serving plate, revealing the glossy cranberry-walnut topping.
This coffee cake suits breakfast, brunch, or tea time with its combination of fruity tartness and buttery cake. The presence of nuts adds crunch and earthiness. Wrapping the springform pan in foil prevents leaks during baking.
Ingredients
- 3/4 cup brown sugar , packed
- 1 cup butter softened (divided, unsalted
- 1 1/2 cups cranberries fresh
- 1/2 cup walnuts , chopped
- 3/4 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees and spray a springform pan with baking spray.
- Wrap the outside of the pan with aluminum foil to prevent leaking.
- Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl.
- In a medium bowl add the brown sugar and 1/2 cup unsalted butter and microwave for 45 seconds until melted, then stir well and microwave for another 20 seconds.
- Add the melted butter and brown sugar mixture to the springform pan and spread, then add in the cranberries and walnuts evenly.
- Add the remaining 1/2 cup butter and sugar to your stand mixer on medium speed until light and fluffy, 1-2 minutes.
- Add in the eggs, vanilla and sour cream until fully combined, then add in the flour mixture until just mixed in (do not overmix the flour).
- Carefully, slowly pour the batter over the cranberry walnut mixture.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes, then turn a plate/cake stand upside down over the springform pan and carefully and quickly flip over before removing the cake from the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 85mg | 28% |
| Sodium | 339mg | 14% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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