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Cranberry Upside-Down Sour Cream Cake

成本 $10, 节省 $15

来源: Recommended by CookGo

  • 60 Min
  • 12 份数
  • $10

食材

  • Main Ingredients

    • 🧈 ½ cup butter
    • 🧂 2 cups white sugar
    • 💧 2 tablespoons water
    • 🧂 1 teaspoon ground cinnamon
    • 1 (12 ounce) bag fresh or frozen cranberries
    • 1 ½ cups cake flour
    • 🧂 ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 🧈 6 tablespoons butter, softened
    • 🧂 ½ cup white sugar
    • ½ cup brown sugar
    • 🥚 2 eggs
    • 1 teaspoon vanilla extract
    • ¾ cup sour cream

步骤

1

Preheat the oven to 350°F (175°C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.

2

Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water, and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.

3

Sift together the flour, baking soda, and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white 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 sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.

4

Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center 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 pan.

营养成分

每份

🔥

437

卡路里

  • 3g
    蛋白质
  • 69g
    碳水化合物
  • 18g
    脂肪

💡 小贴士

To ensure the cranberries cook evenly in the syrup, avoid stirring too vigorously.Letting the cake cool slightly before inverting helps it retain its structure.This cake pairs wonderfully with whipped cream or vanilla ice cream.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。