30 – Cranberry Pecan Upside-Down Cake

The pecans and cranberries will be baked into the bottom of your cake in this recipe. When it is turned over, you’ll see that tasty, best part.

Makes 12 Servings

Cooking + Prep Time:  1 hour 35 minutes

Ingredients:

• 1/3 cup of butter, unsalted
• 2/3 cup of brown sugar, packed
• 1 1/4 cups of cranberries, fresh or frozen
• 1/2 cup of pecans, chopped
• 1/2 cup of butter, unsalted
• 3/4 cup of sugar, granulated
• 1 tsp. of baking soda
• 2 eggs, large
• 1 tsp. of vanilla extract, pure
• 1 cup of sour cream, light
• 1 1/2 cups of flour, all-purpose
• 1 1/2 tsp. of baking powder, pure
• 1/2 tsp. of cinnamon, ground
• 1/4 tsp. of salt, kosher

Instructions:

1. Preheat the oven to 350F. Wrap outside of 9” springform cake pan using foil, so it won’t leak.

2. Sift together flour, baking soda, baking powder, salt cinnamon. Set the bowl aside.

3. In pan on med. heat, combine 1/3 cup of butter and brown sugar. Bring to boil. Pour in bottom of prepared pan. Sprinkle in pecans and cranberries.

4. In large mixing bowl, cream butter 3/4 cup of sugar together, till fluffy and light. Beat in eggs, one after another. Add vanilla and stir. Beat in sour cream alternately with flour mixture. Pour resulting batter into pan.

5. Bake in 350F oven for an hour. Cool in the pan for 8-10 minutes. Invert on a large platter. Remove pan carefully. Serve while warm.