Upside-down Cranberry Cake
Photo © Deb Perelman
- Unsalted butter or cooking spray for the baking pan
- 2/3 cup (5 ounces or 142 grams) packed light brown sugar
- 12 tablespoons (1 1/2 sticks, 6 ounces or 171 grams) unsalted butter, melted
- 1 tablespoon unsulphured molasses
- 2 cups (8 1/2 ounces or 242 grams) all-purpose flour
- 1 cup (7 ounces or 198 grams) sugar
- 2 teaspoons (9 grams) baking powder
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (8 1/2 ounces or 242 grams) sour cream
- Whipped cream, optional
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Brown sugar, packed light (2/3 cup)
- Butter or cooking spray, Unsalted (1)
- Molasses, unsulphured (1 tablespoon)
- Salt (1 teaspoon)
- Sugar (1 cup)
- Whipped cream (1)
- Dairy
- (1 1/2 sticks, 6 ounces or 171 grams) unsalted butter, unsalted (12 tablespoons)
- Sour cream (1 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
76.1Rating
1-100
1-100
165Tweets
697Facebook
Shares
Shares
8StumbleUpon
Views
Views
222PinterestPins
Recipe Stats
Published November 10, 2010 (2 years ago).
35 people saved this recipe.
