Cranberry Upside-Down Sour Cream Cake: The Perfect Holiday Recipe

Hello, Kitchies! 🍰 Holidays are a time for delicious food and cherished memories, and this Cranberry Upside-Down Sour Cream Cake is here to make your table extra special! 🎄 This recipe was shared with me a few years ago, and it quickly became a family favorite. Each time I serve it, the rave reviews and happy smiles say it all.

The cake’s vibrant cranberry topping is as gorgeous as it is tasty—perfect for both Thanksgiving and Christmas gatherings. It’s not just a dessert; it’s a holiday showpiece! So, let’s bring this festive delight to your holiday menu.

This Cranberry Upside-Down Sour Cream Cake is everything you want in a holiday dessert—soft, moist, and full of flavor! The cranberries are caramelized in a buttery cinnamon glaze, creating a tart-sweet topping that perfectly complements the tender sour cream cake.

From its stunning presentation to its incredible taste, this cake is the perfect way to end your festive meal. Whether you’re hosting Thanksgiving dinner or Christmas brunch, this dessert is sure to impress your guests. Let’s get baking!

Cuisine: American, Holiday Dessert
Servings: 8 – 12 servings

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Cranberry Upside-Down Sour Cream Cake: The Perfect Holiday Centerpiece!

[alternative welcoming phrases] Hello, Kitchies! 🍰 Holidays are a time for delicious food and cherished memories, and this Cranberry Upside-Down Sour Cream Cake is here to make your table extra special! 🎄 This recipe was shared with me a few years ago, and it quickly became a family favorite. Each time I serve it, the rave reviews and happy smiles say it all.

The cake’s vibrant cranberry topping is as gorgeous as it is tasty—perfect for both Thanksgiving and Christmas gatherings. It’s not just a dessert; it’s a holiday showpiece! So, let’s bring this festive delight to your holiday menu.

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A Slice of Holiday Magic!

This Cranberry Upside-Down Sour Cream Cake is everything you want in a holiday dessert—soft, moist, and full of flavor! The cranberries are caramelized in a buttery cinnamon glaze, creating a tart-sweet topping that perfectly complements the tender sour cream cake.

From its stunning presentation to its incredible taste, this cake is the perfect way to end your festive meal. Whether you’re hosting Thanksgiving dinner or Christmas brunch, this dessert is sure to impress your guests. Let’s get baking!

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Cuisine: American, Holiday Dessert
Servings: 12 servings

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

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So, let’s get started KMT Show 🌟! Here’s what you’ll need to make this recipe so special :

Ingredients:

For the Cranberry Topping:

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 (12 oz.) bag fresh or frozen cranberries

For the Cake Batter:

• 1 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

It’s time to put on your KMT chef’s hat 👩‍🍳 and start create your own version, Kitchies!! Simply follow these easy-peasy steps! 🍽️

How to Make Cranberry Upside-Down Sour Cream Cake :

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. Make the Cranberry Topping: Melt ½ cup butter in a saucepan over medium heat. Stir in 1½ cups sugar, water, and cinnamon until dissolved. Bring to a boil, add cranberries, and stir to coat. Pour the mixture into the prepared pan.
3. Mix Dry Ingredients: In a bowl, sift together cake flour, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: In another bowl, beat softened butter with ½ cup white sugar and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
5. Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined.
6. Assemble and Bake: Spread the batter evenly over the cranberry mixture. Bake for 50 minutes or until a knife inserted into the center comes out clean.
7. Cool and Invert: Let the cake cool for 10 minutes. Run a knife around the edge, invert onto a serving plate, and carefully remove the springform pan.

Master this recipe like a Pro/Expert with these helpful Tips: 🎓💡

KM’Tips :

• Ensure the cranberries are evenly spread before adding the batter.
• Use fresh cranberries for the best tart flavor, but frozen works too.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence

Substitutions and Variations :

• Substitute sour cream with Greek yogurt for a lighter option.
• Add orange zest to the batter for a citrusy twist.
• Use a mix of cranberries and raspberries for a unique berry blend.
• For added texture, sprinkle chopped walnuts or pecans over the cranberry layer.

Healthier Version :

For those looking for a healthier twist, you can make a few adjustments to this recipe. Here are some suggestions :

• Use reduced-fat sour cream or plain yogurt.
• Reduce the sugar in the batter by ¼ cup.
• Opt for a whole wheat pastry flour blend for added fiber.

Nutrition Information (Approximate Per Serving):

Please note that the following nutrition information is approximate and may vary depending on the specific ingredients, quantities used and serving sizes.

• Calories: 310 kcal
• Carbohydrates: 50g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 36g

There you have it, Kitchies—a festive and delicious Cranberry Upside-Down Sour Cream Cake that’s perfect for your Thanksgiving or Christmas celebrations! 🍰 Don’t forget to share your creations with us—leave a comment or review, and tag us in your holiday photos! 🎄✨

Looking for more festive inspiration? Check out our other holiday recipes to make your season merry and bright. Happy baking!

Are you curious about anything else❓🤔 Take a look at the most frequently questions Below we get about this recipe:

FAQs :

1. Can I use frozen cranberries?
   • Yes, just thaw and pat them dry before using.
2. Can I make this cake ahead of time?
   • Absolutely! Bake it a day in advance and store it at room temperature.
3. How do I prevent the cranberries from sticking?
   • Generously grease the pan and ensure the sugar mixture is evenly spread.
4. Can I use all-purpose flour instead of cake flour?
   • Yes, but the texture may be slightly denser.
5. How do I store leftovers?
   • Store in an airtight container for up to 3 days.
6. Can I freeze this cake?
   • Yes, wrap tightly in plastic wrap and freeze for up to 2 months.
7. What can I serve with this cake?
   • Whipped cream, ice cream, or a drizzle of caramel sauce.
8. How do I know when the cake is done?
   • A toothpick inserted in the center should come out clean.
9. Can I add nuts?
   • Yes, pecans or walnuts make great additions.
10. How do I reheat the cake?
    • Warm slices in the microwave for 15–20 seconds.

Enjoy baking and let me know how your cake turns out! 🍒🎂