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Cranberry Upside Down Sour Cream Cake

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Cranberry Upside Down Sour Cream Cake

I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 ½ cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

Directions

  • 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.

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