There’s something undeniably comforting about a warm slice of cake, especially when it’s infused with the vibrant flavor of cranberries and topped with a crunchy pecan layer. This Cranberry Upside-Down Coffee Cake is a delightful twist on the classic dessert, perfect for those cozy mornings or afternoon coffee breaks. It has become a staple in my kitchen, not only for its delicious taste but also for the memories it creates.
One of my fondest memories is baking this cake for a family gathering. The tartness of the cranberries balances beautifully with the sweetness of the brown sugar, making it a crowd-pleaser. I remember watching my relatives come back for seconds, each bite filled with the warmth of cinnamon and the rich texture of the cake. Whether you’re hosting a brunch or simply enjoying a quiet moment with a cup of coffee, this cake is sure to impress.
What I love most about this recipe is how straightforward it is. With just 20 minutes of prep and 35 minutes of baking time, you’ll have a stunning dessert that looks as good as it tastes. Plus, it’s a versatile treat that can be served warm or at room temperature, making it ideal for any occasion.
- Prep: 20 minutes
- Cook: 35 minutes
- Total: 55 minutes
- Servings: 4
Ingredients
- ⅔ cup packed brown sugar
- ⅓ cup butter
- 1 ¼ cups cranberries
- ½ cup chopped pecans
- ½ cup butter, room temperature
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan over medium heat, melt ⅓ cup butter and stir in the brown sugar until dissolved. Pour this mixture into the bottom of the prepared pan and sprinkle the cranberries and pecans evenly over the top.
- In a large mixing bowl, cream together ½ cup room temperature butter and white sugar using an electric mixer until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the sour cream, flour, baking powder, baking soda, cinnamon, and salt until just combined. Gradually add this dry mixture into the butter-sugar mixture, mixing until the batter is smooth (the texture should be thick and creamy).
- Carefully spoon the batter over the cranberries and pecans in the cake pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Watch the cake for a golden color on top.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a serving plate, letting the cranberries and pecans fall on top.
- Slice and serve warm or at room temperature, perfect for pairing with your favorite coffee.
Tips for Success
- Ensure the butter is softened for the best texture in the cake.
- You can substitute walnuts for pecans if desired.
- Make sure to evenly distribute the cranberries for a balanced flavor throughout the cake.
- This cake can be made a day in advance; simply cover and store at room temperature.
Recipe Science
The technique of melting butter and brown sugar creates a caramel-like base that infuses the cranberries with sweetness as they bake. The sour cream adds moisture and richness to the cake, while the baking powder and baking soda ensure a light and fluffy texture. The combination of cranberries and pecans not only offers contrasting flavors but also a delightful crunch, making each bite interesting.
Serving Suggestions
This Cranberry Upside-Down Coffee Cake is ideal for brunches, holiday gatherings, or as a delightful afternoon snack. It pairs beautifully with a hot cup of coffee or tea. For presentation, consider dusting with powdered sugar or serving with a dollop of whipped cream. It’s best enjoyed warm, but it also tastes great at room temperature.
Storage & Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. To reheat, simply warm in the microwave for a few seconds or in the oven at 350°F (175°C) for about 10 minutes. Note that the texture may become slightly denser after refrigeration, but the flavors will still be delicious.
Frequently Asked Questions
- Can I use frozen cranberries? Yes, frozen cranberries work well; just do not thaw them before using.
- Is there a gluten-free option? You can substitute all-purpose flour with a gluten-free flour blend, ensuring it contains a binding agent.
- Can I add more spices? Absolutely! Feel free to experiment with nutmeg or ginger for added warmth.
