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Tuesday, January 12, 2016

cranberry upside-down sour cream cake

Ingredients

  • Servings: 1
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • 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 a serving plate and remove the springform pan.

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