Chilly Sunday

It's cold today -- just 36F at noon. So thoughts of coffee cake entered my head when I got up. I searched my trove of recipes and came upon a cranberry nut upside down coffee cake that I got from somewhere a few years ago. We buy lots of fresh cranberries in season. I love the tart taste and use them in all kinds of things. And best of all, we can get organic berries grown right next door in Lincolnville.

Cranberry Upside-Down Coffee Cake -- from

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans -- I used chopped walnuts because that is what I had on hand
1/2 cup butter, room
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
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.
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.
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.
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.

It's yummy!


So I sat and drank my tea and looked out my window. 

© Cheryl Fuller, 2007. All  rights reserved.