#3718 - Upside Down Cranberry Cake

(by Shirley McNevich)

(this recipe is for Dec. 27th)

2/3 cup Domino's dark brown sugar (packed)
1/3 cup + 1/2 cup softened butter
1 1/4 cups fresh or frozen cranberries (thawed and drained if frozen)
1/2 cup chopped walnuts OR chopped pecans
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup Breakstone's sour cream
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Wrap the outside of a 9" spring form cheesecake pan 3 TIMES with foil to catch leaks. Place the wrapped pan on top of a jelly roll pan (one with a lip on all sides). Into a bowl sift the flour, baking powder, baking soda, cinnamon and salt, then set bowl aside. In a saucepan over medium heat and brown sugar and 1/3 cup butter--cook/stir until boiling. Slowly pour the brown sugar mixture into the bottom of the springform pan. Sprinkle the cranberries and chopped nuts evenly into the brown sugar mixture. In a mixer add 1/2 cup butter and the white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Slowly add flour mixture--beat. Pour batter over the cranberries/nuts. Keeping the pan on the jellyroll pan, put the whole thing in the oven and bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate and loosen/remove the springform pan. Serve warm or cool completely.