Cranberry Pecan Upside Down Coffee Cake
This Cranberry Pecan Upside Down Coffee Cake is light and moist. Baked upside down with a cranberry pecan topping that is infused with a brown sugar and butter sauce.
Servings: 8
Ingredients
- 1 stick unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek plain yogurt
- 1½ cups all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- ⅔ cup light brown sugar
- 5 Tablespoons unsalted butter
- 1 cup dried unsweetened cranberries
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Prepare an 8 or 9 inch cake pan with a non-stick spray. For easier removal you can also line the bottom with parchment paper.
- Add the dried cranberries to a small bowl and fill with warm water. Soak them for 10 minutes then drain the water. Set aside.
- Sift together the flour, baking powder, baking soda, cinnamon and salt in a small bowl. Set aside.
- In a small saucepan melt 5 Tablespoons of butter and stir in 2/3 cup of brown sugar. Once melted and combined, pour the mixture into the bottom of the prepared cake pan. Cover the bottom with the cranberries and pecans. Set aside.
- In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, and mix in the vanilla. Alternating with the sour cream, mix in the flour mixture a little bit at a time. The batter will be thick. Spoon the batter over the topping layer and carefully smooth to the edges.
- Bake for 55-65 minutes, until a toothpick comes out clean. I used an 8 inch cake pan and it took 60 minutes. Cool in the pan for 10 minutes, then place a plate on top and carefully flip the cake over onto the plate.
Notes
If any topping is left behind just spoon it onto the top of your cake before it cools.