1/2 cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup sour cream
Set an oven to preheat to 175 ° C (350 ° F). Grease a 9-inch
springform pan liberally. Use aluminum foil to wrap around the
exterior of the bottom to avoid it from leaking.
In a saucepan, melt the butter on medium heat. Mix in cinnamon,
water and 1 1/2 cups of white sugar until the sugar dissolves, then
boil and add the cranberries. Mix until it is coated with the sauce
and pour it into the prepped pan.
Sift the salt, baking soda and flour together and put in aside. Beat
the brown sugar and half a cup of white sugar with the leftover 6
tbsp butter in a medium bowl, until it becomes fluffy and light.
Stir in eggs, one by one, and beat it well after every addition. Mix
in sour cream and vanilla, then stir in the dry ingredients. Pour
the batter on top of the cranberries in the pan.
Let it bake in the preheated oven for around 50 minutes, or until
an inserted knife in the middle exits clean. Allow to cool for 10
minutes on the rack, then run a knife surrounding the outer edge.
Turn it upside down on a serving platter and take off the
Nutrition Information :
Calories: 437 calories;
Total Fat: 17.5
Total Carbohydrate: 68.9