46. Cranberry Upside Down Cake

Great for Christmas and New Years!

INGREDIENTS:

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cup cranberries
1/2 cup chopped pecans (optional)
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 cup butter, room temp
3/4 cup white sugar
2 eggs
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt

1 pinch clove

1/4 cup orange juice

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Wrap the outside of a 9 inch springform pan in aluminum foil and place on cookie sheet to prevent leaking.  Sift together the flour, baking powder, baking soda, cinnamon, and salt.  Set aside.
2. In a saucepan over medium heat, combine brown sugar, 1/3 cup butter, clove, and orange juice.  Bring to a boil, then pour into bottom of springform pan.  Sprinkle with cranberries and pecans.  
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.  Beat in the eggs, one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the sour cream.  Pour batter into prepared pan.
4. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 minutes, then invert onto serving platter and and carefully remove pan.  Serve warm.