Cranberry Upside-Down Soured Cream Cake

    Cranberry Upside-Down Soured Cream Cake


    45 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.

    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

    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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