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Saturday, May 1, 2010

Sarah's Cranberry Upside-Down Coffee Cake

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I kinda threw this together with taking idea's from some other recipes I found & change it up = )


2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries or use however much you like = )
1/2 cup chopped nuts , pecans or walnuts will work

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract * I never measure when a recipe calls for vanilla, because in my opinion you can never use too much!
1 cup heavy whipping cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt



Turn on the oven too 350 degrees. Stir 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 nuts,

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 heavy whipping cream. Once mixed together, pour batter into prepared pan.

Bake for 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. Serve warm.

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