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.