Upside-Down Cranberry Coffee Cake

Chez Us

Special occasions call for warm buttery coffee cake!  This coffee cake becomes a special winter treat by adding tart, fresh cranberries to an already tender and flavorful cake. Serve it for a holiday brunch this season, or make it in the New Year when you need a warm treat on a cold morning.
15 min Prep Time
1 hr Cook Time
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Servings: 8 servings

Servings: 8 servings


  • For the topping:

  • 1/3 cup(5 tablespoons plus 1 teaspoon) unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 1 cup fresh cranberries, larger ones cut in half
  • For the coffee cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cardamon or cinnamon if you prefer
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries, larger ones cut in half
  • powdered sugar for garnish


Step 1

Preheat the oven to 350°F.

For the topping:

Step 2

Lightly butter Bundt pan.

Step 3

In small bowl, mix together butter and brown sugar with fork, then stir in cranberries. Pour mixture into prepared Bundt pan, pressing down lightly to combine. Set aside.

For the coffee cake:

Step 4

Sift together dry ingredients and set aside.

Step 5

In mixing bowl, cream together butter and granulated sugar for 1 minute. Add eggs and continue mixing for another minute.

Step 6

Continue mixing while adding sour cream and vanilla extract. Mix for 1 minute.

Step 7

Add dry ingredients and mix on low speed for 2 minutes, then add cranberries and mix for another 30 seconds.

Step 8

Scoop batter into prepared Bundt pan. Bake for 45 - 60 minutes, until golden brown and springy when touched.

Step 9

Remove from oven and let sit for 5 minutes, then carefully flip coffee cake over onto serving platter. Sprinkle with powdered sugar before serving.