Cranberry Upside-Down Coffee Cake

Ingredients and Weight:

• Unsalted butter: 1 cup (2 sticks)
• Granulated sugar: 1 cup
• Dark brown sugar: 1/2 cup
• Ground cinnamon: 1 teaspoon
• Fresh cranberries: 2 cups
• All-purpose flour: 2 cups
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Buttermilk: 1 cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon

Preparation Time: 25 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9x13 inch baking pan.
3. In a medium bowl, beat butter and sugars until light and fluffy.
4. Stir in cinnamon.
5. Spread half of the batter into the prepared pan.
6. In a separate bowl, combine cranberries, flour, baking powder, baking soda, and salt.
7. In another bowl, whisk together buttermilk, eggs, and vanilla.
8. Add dry ingredients to wet ingredients and beat until just combined.
9. Pour batter over cranberries.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool for 10 minutes before inverting onto a serving plate.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15g
• Protein: 5g
• Carbohydrates: 45g

Dish Characteristics:

• Moist and flavorful coffee cake
• Sweet and tangy cranberry topping
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This coffee cake was a hit at my family gathering! The cranberries added a delicious burst of flavor."
• "The batter was easy to prepare and the cake turned out beautifully."
• "The perfect way to start a chilly morning, with a cup of hot coffee."
• "I love the combination of the sweet cinnamon and tart cranberries."
• "This recipe is a keeper! I will definitely make it again and again."

Special Precautions and Tips:

• Line the bottom of the pan with parchment paper for easy cleanup.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• Do not overmix the batter, as this will result in a tough cake.
• Let the cake cool for at least 10 minutes before inverting to prevent it from breaking.