Cranberry Upside-Down Sour Cream Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan. Wrap the outside of the bottom with aluminum foil to prevent any potential leaks. (5 minutes)

Recipe View In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1 1/2 cups of granulated sugar, water, and cinnamon until the sugar is completely dissolved. Bring the mixture to a gentle boil, then add the cranberries, stirring to coat them evenly with the spiced syrup. Pour the cranberry mixture into the prepared springform pan, spreading it in an even layer. (10 minutes)

Recipe View In a separate bowl, sift together the cake flour, baking soda, and salt. Set aside. (5 minutes)

Recipe View In a medium mixing bowl, cream together the softened 6 tablespoons of butter, 1/2 cup of granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until just combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (10 minutes)

Recipe View Gently pour the cake batter over the cranberries in the springform pan, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for approximately 50 minutes, or until a cake tester inserted into the center comes out clean. (50 minutes)

Recipe View Allow the cake to cool on a wire rack for 10 minutes before carefully running a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate and remove the springform pan. Serve warm or at room temperature. (15 minutes)