Cranberry Upside-Down Sour Cream Cake

Ingredients

• 1/2 cup unsalted butter, melted plus more for greasing the cake pan
• 3/4 cup light brown sugar
• 2 cups fresh or frozen cranberries
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 cup sour cream
• 2 large eggs

Directions

1. Preheat oven to 350 degrees F. Grease a 9 inch round cake pan with butter and line the bottom with parchment paper.
2. In a small bowl, mix together melted butter and brown sugar until combined. Spread the mixture into the prepared cake pan and top with cranberries.
3. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together granulated sugar, sour cream, and eggs. Slowly add the dry ingredients to the wet ingredients and mix until combined.
4. Pour the batter over the cranberries and spread into an even layer. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes, then invert onto a plate. Serve warm or at room temperature.

Interesting Facts

• Cranberries are a great source of antioxidants and can help boost your immune system.
• Sour cream helps create a moist cake and adds a delicious tangy flavor.
• Upside-down cakes have their origins in the Middle Ages and were popularized in the United States in the early 20th century.