Cranberry Upside Down Cake

Cranberry Upside Down Cake (1)My favorite fall flavor is cranberry, so this recipe for Cranberry Upside Down Cake is a perfect fit.  With cranberries, pecans, and brown sugar, the cake is perfect for this time of year. 

Cranberry Upside Down Cake

  • Servings: 12
  • Difficulty: medium
  • Print

Cranberry Upside Down Cake (2)


1 ½ c all-purpose flour
1 ½ t baking powder
1 t baking soda
½ t ground cinnamon
¼ t salt
2/3 c packed brown sugar
1/3 c + ½ c butter, room temperature, divided
1 ¼ c fresh cranberries
½ c chopped pecans
3/4 c sugar
2 eggs
1 t vanilla extract
1 c sour cream


  • Preheat oven to 350 degrees.
  • Sift together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.
  • Wrap outside of 9″ springform pan in foil to prevent leaking.
  • In a saucepan over medium heat, combine brown sugar and 1/3 cup butter.  Bring to a boil and pour into springform pan.  Sprinkle with cranberries and pecans.
  • Using an electric mixer, cream together remaining ½ c butter and 3/4 c sugar until light and fluffy.  Beat in eggs, one at a time.  Add vanilla extract.
  • Add in the flour mixture in 1-cup increments, alternating with sour cream.
  • Pour batter into prepared pan over the cranberries.
  • Bake for 60 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes, then invert onto a serving platter.
  • Can be served warm or at room temperature.

Cranberry Upside Down Cake (3)

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