Tenderloins that are the juiciest and sweetest. chosen as our family’s favorite chicken dish! This chicken will be the greatest chicken you’ve ever had because it will be wonderfully soft and non-greasy.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 9-inch springform pan |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 268 mg |
| Sugars | 52 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great. Why must a springform pan be used? A regular pan of adequate size worked perfectly. Several people noted that their springform pan leaked out some of the liquid from the topping and had a mess in the oven. WHh bother? Jut use a regular pan, cool the cake on the counter for a short while, then invert onto a platter. Voila! Nice, juicy topping and a clean oven.
Learn from my mistake and use a pan underneath rather than just lining it with foil — otherwise, this was freakin excellent and very well balanced, just follow the recipe 😉
I cooked the frozen cranberry topping first. Added two T. of cornstarch to thicken the mixture and added some raspberries. The springform pan worked out perfectly with no leaks into the oven.
Made this cake for a Thanksgiving dinner. I made it as written with the exception of baking it in a bundt pan instead of the springform pan. It was a beautiful cake. However, it was a little bland. I saw that many other reviewers made changes to the recipe. I can see how this could be a really great cake. The suggestions of adding orange sounds good. I think it would be great also if you added almond or almond flavor. Also, I thought mine was a tad dry. Not sure if that was my fault or if it could use a little more moisture. I will try this again with some modification.
Awesome! Like other reviewers, I’d add the OJ to the batter…it’s very thick and will make a great difference with texture & flavor. Also, the cranberries are tart but a wonderful pair to the coffee-cake type of cake below!
10.31.19 … https://www.allrecipes.com/recipe/27021/cranberry-upside-down-sour-cream-cake/ … I attempted to halve this & it isn’t big enough to halve. It didn’t come close to being enough, cake especially – vs berries – for an 8×8. Because of that, it’s hard to distinguish cake from topping. I subbed whole milk yogurt for the sour cream, & reduced sugar as so many others did. No way is a cup of sugar going to dissolve in 4T butter. I added a little oj, the berries & cooked till they released juice, added 1/4t almond extract. ‘Added 1/2t orange extract to the cake, which was pretty dense. ‘Made this on Halloween, which turned out to be quite appropriate as the cranberries – not enough to cover bottom – looked like bullet holes in the pink-colored cake. 😮 M’Sis called this Homicide Cake & I’m loving that name for it! BF is so funny. 🙂
Instead of cooking the cranberries, I used homemade cranberry sauce. This tasted wonderful! But baking for 50-60 minutes was not long enough. The middle was really undercooked and cranberries seeped out from the foil. Next time I’ll use other reviewers suggestions and use a bundt or round pan and bake longer.
Bumped sour cream to one cup and added the vanilla sauce Justina suggested. Nice change of pace
I got free cranberries, and wanted to try something other than sauce. It was too much for me–labor intensive, too sweet and too tart. My husband, MIL and son really liked it, though. I don’t think I’d make it again, but if you love cranberries and sugar, you’ll love this! Thank you for sharing the recipe.
Fantastic! Loved it! Perfect fall dessert. One tip–make sure that you tightly seal the springform with aluminum foil. I didn’t and there was leaking.
I have made this recipe twice and both times it came out very well. Everyone loved it. I use a 4 inch deep 8 inch round pan and never had any problems with it over spilling into the oven. A regular 8 or 9 inch round pan that is only 2 inches deep is to small for this recipe. The second time I did not have any sour cream so I used buttermilk the cake was still very good I also did not use the cinnamon I personally don’t like it much so I left it out , other than that I made exactly as directed. I did not feel this was too sweet the tartness of the cranberries calls for more sugar but you can always use less sugar in the syrup if you want a more tart flavor.
Tried this for Christmas dessert. Come out extremely soupy, all the topping ran off the top! I mean ALL of it! I’m thinking, after adding cranberries and coating, should you put them in pan by leaving behind most of the thickened liquid? I might try this again, but will likely try my own version. Any help from anyone?
I wanted to love this cake. What’s not to love – tart fresh cranberries, sweet cake? Mmmm.
Excellent. I read all reviews and changed accordingly. Substituted juice of one orange and orange zest in place of water in step 2 ( with butter and cinnamon). Also increased sour cream to 1 cup. Cut sugar by 1/2 cup because I decided to use a glaze. I cooked it in a 9X13 pan lined w/ parchment paper that went up all sides a little. Then made a glaze– juice of one orange and 1/3 – 1/2 cup granulated sugar and 1 tsp vanilla mixed with spoon. Poured glaze over cake when it came out of oven so it would seep into cake. Reduce cooking time if cook in a “flat” pan- mine was ready in about 40-45 minutes. Other cooks have said it take 1 hr and 15 minutes when cooked in a bundt pan. Cake comes out flawlessness when you turn it over if use parchment paper. This is a keeper.
Easy and very good. I am making it again.
Made this 4 times in last week. Never heard of this kind before. This cake so good it will make ur tongue slap ur brains out….baked as directed
I loved the recipe…never had many recipes for cranberries…this one is at the top of yhe list…excellent.
Too much sugar in it.
Delicious cake. Made it in a bundt pan and turned out just fine, no mess. The cranberries were very tart though, so make sure you like that strong flavor, or consider adding something, like white chocolate sauce, to tone it down. Family loved the cake.
This cake is delicious! Like many other reviewers I reduced the sugar in both the topping and cake and it was plenty sweet. I used 1 1/2 cups in the topping and reduced the granulated sugar in the cake to 1/3 cup. I also increased the sour cream to 1 cup and omitted the cinnamon. It came out perfect, everyone loved it.
I made this for Thanksgiving dessert. It was delicious, not overly sweet. I baked in an angel-food pan, not the spring-form pan that the recipe suggests.