- 1/2 cup butter
- 2 cups white sugar
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 (12 ounce) bag fresh or frozen cranberries
- 1 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
- Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
- Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
04/09/2017
recipepes.com
cranberry upside-down sour cream cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
