Upside-Down Cranberry Coffee Cake
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
Ingredients
-
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
Instructions
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.A Dairy Farmer’s Devotion to Feeding Others
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