Try this Cranberry Upside-Down Coffee Cake recipe, or contribute your own.
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1. Preheat oven to 350. 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 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.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 453 | ||
Calories from Fat: 302 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 81.4mg | 25 % | |
Sodium 241.8mg | 8 % | |
Potassium 134.6mg | 4 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 35g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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