Cranberry Upside Down Cake

By carvalhohm

Ingredients

• 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
• 2/3 cup packed light brown sugar
• 1/4 cup canola margarine
• 1 cup fresh or frozen cranberries, thawed
• 1/2 cup coarsely chopped pecans
• 1/4 cup canola oil
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray 9x13-inch baking dish with cooking spray and line with wax paper.

In large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.

In small saucepan, combine brown sugar and margarine. Bring to boil over medium heat, stirring occasionally. Pour brown sugar mixture into baking dish; sprinkle with cranberries and pecans.

In large bowl, combine oil and granulated sugar, and beat with an electric mixer until light and fluffy. Beat in eggs one at a time then stir in vanilla. Beat in flour mixture alternately with sour cream. Pour batter over cranberry nut mixture and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.

Remove from oven and let sit 5 minutes. Invert cake onto large serving platter, and slowly remove wax paper. Let cake cool before serving.