Cranberry Sour Cream Upside Down Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

2 g
118 mg
26 g
6 g
1 g
43 mg

¼ cup unsalted butter
¾ cup cane sugar
2 Tbsp water
1 tsp ground cinnamon
2 cups fresh cranberries
1 cup all-purpose flour
½ tsp baking soda
½ tsp sea salt
¼ cup unsalted butter, softened
¼ cup cane sugar
¼ cup brown sugar
2 lg eggs
1 tsp pure vanilla extract
¾ cup nonfat sour cream

  1. Preheat oven to 350F. Lightly coat a round 10-inch cake pan with canola oil spray.
  2. In a medium saucepan, over medium high heat, stir first amount of butter, first amount of sugar, water and cinnamon until sugar is dissolved. Bring to a boil and add cranberries. Continue cooking until cranberries pop open. Pour cranberry mixture into prepared cake pan.
  3. In a large bowl, combine flour, baking soda and salt. Set aside.
  4. In a medium bowl, using a handheld mixer, beat together second amount of butter, second amount of cane sugar and brown sugar until fluffy. Add eggs one at a time and continue beating until well combined. 
  5. Add wet ingredients into the bowl with the dry ingredients. Stir in vanilla extract and sour cream until well mixed. Pour cake batter over cranberry mixture.
  6. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes and invert cake onto a plate. Slice into 16 slices.