I searched through several different upside down cakes and came up with this one. The cake has an almost coffee cake like texture, with the addition of sour cream. I am usually not a fan of orange zest in things, but there is just enough here that it adds a nice flavor without being overwhelming. It is super moist and a little bit sweet and tart, a real Thanksgiving winner.
Adapted from Joy of Baking
1/2 stick unsalted butter (1/4 cup)
3/4 cup light brown sugar
3/4 cup chopped pecans, toasted
2 cups fresh/frozen cranberries (about 8 ounces, do not thaw)
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon orange zest
8 ounces sour cream
- Preheat the oven to 350F. Grease a 9-inch round cake pan.
- In a small saucepan heat the butter and brown sugar over medium heat, until the sugar has dissolved. It will bubble up some and eventually stop and begin to look smooth, about 4 minutes. Pour into the prepared cake pan and and evenly sprinkle the pecans and cranberries over the top.
- In a medium bowl combine the flour, baking powder, salt and cinnamon. In a stand mixer with a paddle attachment beat the butter and sugar on medium until light and fluffy (about 5 minutes).
- Scrap down the sides and add the eggs one at a time. Add the vanilla, orange zest and sour cream. Beat to combine and scrap down the sides. Add the dry ingredients on low speed, mixing just to combine.
- Pour the mixture into the cake pan and gently spread it evenly over the top of the cranberries. Transfer it to the oven and bake for 30-40 minutes, until the top is golden and a toothpick comes out clean.
- Cool the cake in its pan for 5 minutes and then invert it onto a serving plate. Allow the cake to cool for another hour and serve it warm or at room temperature.