Cranberry Upside-Down Soured Cream Cake

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    Cranberry Upside-Down Soured Cream Cake

    Cranberry Upside-Down Soured Cream Cake

    (74)
    1hr20min


    46 people made this

    About this recipe: I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious but a very pretty centrepiece. Great for Christmas.

    Ingredients
    Serves: 12 

    • 110g butter
    • 300g caster sugar
    • 2 tablespoons water
    • 1 teaspoon ground cinnamon
    • 350g fresh or frozen cranberries
    • 225g self-raising flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 6 tablespoons butter, softened
    • 100g caster sugar
    • 110g brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 175ml soured cream

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Generously grease a 23cm springform cake tin. Wrap aluminium foil around the outside of the bottom to prevent leaking.
    2. Melt the butter in a saucepan over medium heat. Stir in 300g caster sugar, water and cinnamon until sugar has dissolved. Bring to the boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared tin.
    3. Sift together the flour, bicarbonate of soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 100g caster sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and soured cream. Mix in the dry ingredients. Pour the mixture over the cranberries in the tin.
    4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform tin.
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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (74)

    by
    100

    I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a vanilla sauce that consisted of 1/2 C melter butter, 1 C sugar, 1 tsp Vanilla, and 1/2 C evaporated milk...It literally melted in our mouths. We weren't so sure about the tangy-ness to it but once the vanilla sauce was on it it was AWESOME. So you may want to try it with the vanilla sauce. She said it would be calliing our name later that night too, and IT DID! Great recipe.  -  21 Feb 2008  (Review from Allrecipes US | Canada)

    by
    67

    This is a great holiday cake... I did substitute a few things...I omitted the cinnamon and used 1 tblsp of orange zest and I arranged orange slices in a spiral in the pan and arranged the cranberries around them... added 1/4 cup fresh crushed cranberries and 1/4 cup of orange juice to the cake batter and a full cup of sour cream... it was fabulous.  -  09 Dec 2008  (Review from Allrecipes US | Canada)

    by
    37

    This cake was delicious and pretty easy to make - I am not a baker, savoury is more my speed, but I was asked to bring a nut safe dessert to a New Year's Eve dinner and fortunately this one caught my attention. I made it pretty much according to the recipe, though combined suggestions from two other reviewers (Thank you Justina & Dianna): I added the zest of 1 orange (naval orange, I think) into step 2 (with the butter, sugar, cinnamon & cranberries); the juice of 1/2 an orange (naval) to the batter; and arranged seedless mandarin orange slices (about 2 oranges worth) in the bottom of the cake pan before adding the cranberry mixture. I also made the vanilla sauce that Justina described in her review (1/2C melted butter, 1C sugar, 1 tsp vanilla, 1/2C evaporated milk), but at the last minute zested another orange into it - it was divine! It looked as delicious as it tasted!! My only concern now is that people are going to expect that I can bake!! Thank you AllRecipes & thank you reviewers - it was a huge hit  -  01 Jan 2013  (Review from Allrecipes US | Canada)

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