Nov 24 2008
~Thanksgiving Menu Ideas~
Found on allrecipes.com, this delicious cake is sure to please on Thanksgiving! It’s time to get your menu together if you haven’t so far, so over the next few days, I am going to try and help by including some unusual and sensual recipes for you to sink your teeth into!
| Cranberry Upside-Down Coffee Cake |  |
| Submitted by: Marjorita Whyte Rated: 5 out of 5 by 120 members |
Prep Time: 30 Minutes Cook Time: 1 Hour |
Ready In: 1 Hour 30 Minutes Yields: 12 servings |
“Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh’s and ah’s.”
INGREDIENTS:
|
2/3 cup packed brown sugar 1/3 cup butter 1 1/4 cups cranberries 1/2 cup chopped pecans 1/2 cup butter, room temperature 3/4 cup white sugar |
2 eggs 1 teaspoon vanilla extract 1 cup sour 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 |
DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. |
| 2. | 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 pecans. |
| 3. | 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. |
| 4. | Bake in the preheated oven 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. |
