Recipe By Marjorita Whyte
Published Jun 19th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 1 - 9 inch springform Calories 355.1

Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh’s and ah’s.

Recipe Ingredients

  • ⅓ 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

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 355.1
  • Carbohydrate 39.4 g
  • Cholesterol 73.3 mg
  • Fat 21.1 g
  • Fiber 1.4 g
  • Protein 3.9 g
  • Saturated Fat 11.2 g
  • Sodium 314.9 mg
  • Sugar 25.1 g


  1. There is no reason to use a springform pan for any upside down cake. Use a cake pan which should be heavily buttered bottom only, not the sides. After baking let sit 5 minutes (not 10) then run a knife around cake. Place serving plate upside down on cake pan and invert. It is a - Read more ...
  2. Wow! What a beautiful and delicious coffee cake - perfect for the Christmas holiday season. I followed the batter part exactly but for the topping I used 1/2 c. of butter a 12 oz. bag of cranberries 3/4 c. of nuts (you could use walnuts or pecans) and a little more than 2/3 c. of - Read more ...
  3. I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe and it was great. My husband did ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper - Read more ...
  4. I found this recipe right before Christmas last year and it was such a hit at our Christmas Eve party that I've had requests to bring it again. I switched it up with blueberries for a baby shower and made it with cherries and almonds for a summer barbeque.......this is one of my favourite recipes - Read more ...
  5. This cake is very delicious moist and not to mention absolutely beautiful. The tartness of the cranberries the crunchiness of the nuts and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients I chose to chop a few of the cranberries in half so it would - Read more ...
  6. This is a Delicious and very easy Recipe! I used dried cranberries instead of the fresh cranberries. I poured the dried cranberries into some hot water for 1 minute to reconstitute. I dried the wet cranberries off with paper towels and then added them to the mix. I took this Coffee Cake to a morning - Read more ...
  7. I made this in a Pampered Chef deep dish baker by increasing some ingredients as listed by another baker below. For topping-3/4 C brown sugar 1 stick butter 2 C cranberries 1 C pecans. For cake-1 TB vanilla 1 tsp cinnamon 1/2 tsp salt. What a beautiful cake this is once it's turned over on - Read more ...
  8. This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! It would be much better to slip a foil-lined cookie sheet under the pan itself. Much easier and more foolproof.
  9. This was heavenly. I used my Pampered Chef deep dish baker for this (12 inch stoneware round dish). The topping needed to be increased due to the larger size pan. I used 3/4 cup brown sugar 1 cube butter 2 cups cranberries 1 cup chopped pecan 1/4 tsp. salt. for the cake batter I increased - Read more ...

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