I like to have a special recipe or two in my back pocket for holiday breakfasts.  Something that is easy to make on a whim, festive and as well as delicious.  This recipe for Upside Down Cranberry Coffee Cake is exactly that.  All the ingredients should be in your pantry, with the exception of the cranberries.  I like to keep fresh cranberries tucked away in the freezer for last minute delicious such as this.

Upside Down Cranberry Coffee Cake

This recipe for Upside Down Cranberry Coffee Cake is one we made a how-to-make food video for Go Bold with Butter.  We love butter!  With our easy to make a video, you will see how simple it is to whip up for your loved ones during the holiday season.  You may even end up making two or more during the week, which we have been doing recently!  We love how flavorful, buttery and moist it is,  you will not be able to stop at only one slice.  Melt in your mouth buttery goodness.

Upside Down Cranberry Coffee Cake


Keep warm.  Be happy.  Have a Happy Holiday!

Upside Down Cranberry Coffee Cake

Upside Down Cranberry Coffee Cake

** serves 8

How To Make Video


For the topping:

1/3 cup(5 tablespoons plus 1 teaspoon) unsalted butter, room temperature

2/3 cup brown sugar

1 cup fresh cranberries, larger ones cut in half

For the coffee cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cardamon or cinnamon if you prefer

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup granulated sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 cup fresh cranberries, larger ones cut in half

powdered sugar for garnish

How To:

Preheat the oven to 350°F.

For the topping:

Lightly butter Bundt pan.

In a small bowl, mix together butter and brown sugar with a fork, then stir in cranberries. Pour mixture into prepared Bundt pan, pressing down lightly to combine. Set aside.

For the coffee cake:

Sift together dry ingredients and set aside.

In mixing bowl, cream together butter and granulated sugar for 1 minute. Add eggs and continue mixing for another minute.

Continue mixing while adding sour cream and vanilla extract. Mix for 1 minute.

Add dry ingredients and mix on low speed for 2 minutes, then add cranberries and mix for another 30 seconds.

Scoop batter into prepared Bundt pan. Bake for 45 – 60 minutes, until golden brown and springy when touched.

Remove from oven and let sit for 5 minutes, then carefully flip the coffee cake over onto serving platter.

Sprinkle with powdered sugar before serving.

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