Cranberry Upside-Down Coffee Cake Recipe

Ingredients <br>- ⅔ cup packed brown sugar <br>- ⅓ cup butter <br>- 1 ¼ cups cranberries <br>- ½ cup chopped pecans <br>- ½ cup butter, room temperature <br>- ¾ cup white sugar <br>- 2 eggs <br>- 1 teaspoon vanilla extract <br>- 1 cup sour cream <br>- 1 ½ cups all-purpose flour <br>- 1 ½ teaspoons baking powder <br>- 1 teaspoon baking soda <br>- ½ teaspoon ground cinnamon <br>- ¼ teaspoon salt <br><p></p>Directions <br>step 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. <br>step 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. <br>step 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. <br>step 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. <br>

Ingredients
- ⅔ cup packed brown sugar
- ⅓ cup butter
- 1 ¼ cups cranberries
- ½ cup chopped pecans
- ½ cup butter, room temperature
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt

Directions
step 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.
step 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.
step 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.
step 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.

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