Cranberry Upside-Down Cake

I really like pineapple upside-down cake. Doesn’t everyone? Oddly enough, I had never thought of making any other kind of upside-down cake. When I realized I could put practically anything in this cake, I was excited with all the possibilities! This one is a cranberry upside-down cake…and boy is it delicious!!

A moist cinnamon-y coffee cake topped with candied cranberries and walnuts makes the perfect combination! It’s a great dessert to make for guests. They will be impressed by this gorgeous cake, not knowing just how easy it is!

Just thinking about those yummy candied cranberries and walnuts…yum! Oh, man. Now I want to go eat some. See yah.

Cranberry Upside-Down Cake
Adapted from AllRecipes
Makes 1 – 9″ springform pan

Ingredients

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped walnuts
 
1/2 cup butter, room temperature
3/4 cup white sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt

1 cup powdered sugar
1/2 tsp vanilla
1-2 TB milk

Directions

Preheat oven to 350 degrees F. Grease a 9 inch springform pan. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and walnuts. If you really want to make this look pretty, you can carefully arrange them.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. While cake is cooling, make icing. Whisk all the ingredients together and drizzle. Serve. It’s great with a scoop of vanilla ice cream!

Enjoy!