Cranberry Upside Down Sour Cream Cake

Carol Food

I’ve seen many variations on a cranberry cake, but I like the upside down sour cream version best.  Not only does it have  the great taste of fall cranberries, but it is a pretty cake for a holiday table.  I also love pecans and have made adding nuts  as optional since some people are allergic to nuts.

Carol's Kitchen Autumn

You will need a 9 inch cake pan with at least 2 inch high sides or a Bundt pan.  Baking time may vary depending on your flour, pan, and thickness of the sour cream.  Always test your cake before turning out due to these differences.

Cranberry Upside Down Sour Cream Cake

Use organic when available. Serves 8

 

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Cranberry Upside Down Sour Cream Cake

A pretty fall cake topped with a cranberry caramel topping which is perfect for a holiday table.
Course Dessert
Cuisine American
Keyword cake, cranberry, cranberry cake, cranberry sour cream cake, cranberry upside down cake, sour cream cake
Servings 8 servings

Ingredients

Topping

  • 3/4 cup firmly packed brown sugar
  • 1/2 stick unsalted butter (4 tbsp)
  • 12 oz fresh or frozen cranberries

Cake

  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 stick butter, room temp (1/2 cup) (plus more for buttering the pan)
  • 1 1/2 cups white granulated sugar
  • 3 large eggs
  • 1 tbsp orange zest
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup milk
  • 3/4 cup optional pecan pieces

Instructions

  • Butter bottom and sides of 9 inch cake pan (with at least 2 inch sides)
  • Preheat oven to 350 degrees F (175 degrees C)

Make Cranberry Topping

  • Put 1/4 cup butter and 3/4 cup brown sugar in sauce pan
  • Stir on medium high heat until butter melts and mix well with sugar
  • Let simmer for 15 to 20 seconds
  • Pour mixture into cake pan all over bottom
  • Top with cranberries (and pecans if using)

Make Cake

  • Whisk flour, baking pwder, salt, cinnamon and ginger in medium bowl
  • In a separate bowl, use mixer to beat the butter until light
  • Add the sugar and beat with butter until fluffy
  • Add the eggs one at a time, beating after each addition
  • Stir in the orange zest
  • Add 1/3 of dry ingredients and mix well
  • Beat in half of Greek yogurt or sour cream
  • Add another 1/3 of dry ingredients and mix well
  • Beat in last half of Greek yogurt or sour cream
  • Add final 1/3 of dry ingredients and mix well
  • Add milk and mix well
  • Pour batter into pan over cranberries and smooth top of batter
  • Place in oven and lower tempera5ture from 350 to 325 degrees F
  • Bake about 55 minutes to an hour
  • Test cake by pressing on surface and bounces back and tester comes out with just a few moist crumbs
  • Cool cake in the pan on a rack for 10 minutes
  • Run knife around the inside rim of the cake pan to loosen the cake from the sides of the pan
  • Turn the cake out onto a platter

Enjoy!

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

22 thoughts to “Cranberry Upside Down Sour Cream Cake”

  9. Oh my gosh! My son absolutely loves cranberries and I had no idea there was such a thing as cranberry cake! I’ve pinned this and can’t wait to give it a try. Thanks so much for sharing.

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