Cranberry Upside-Down Coffee Cake

Ingredients

• 0.67 cups packed brown sugar
• 0.33 cups butter
• 1.25 cups cranberries
• 0.5 cups chopped pecans
• 0.5 cups butter , room temperature
• 0.75 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons salt

Instructions

1. 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.

2. 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.

3. 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.

4. 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.