Cranberry Upside-down Sour Cream Cake

INGREDIENTS

INSTRUCTIONS

Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated
sugar, water and cinnamon. Cook, stirring until sugar dissolves,  about
3 minutes. Stir in cranberries. Pour mixture into generously  greased
9-inch springform pan and spread evenly. Wrap outside of pan  with foil
to prevent leakage and place pan on baking sheet. Set  aside. Sift
flour, baking soda and salt. Set aside. With mixer on  medium-low
speed, mix remaining 6 tablespoons butter, remaining 1/2  cup
granulated sugar and brown sugar until smooth and fluffy, about 1
minute. Add eggs, 1 at a time, mixing well after each addition. On  low
speed, add 1/2 flour mixture and mix until well combined. Add  sour
cream and vanilla and mix until well combined. Add remaining  flour
mixture and mix until smooth. Pour batter over cranberries in
springform pan and spread evenly. Bake at 350 degrees on middle rack
of oven until cake is golden brown or toothpick comes out clean,  about
50 minutes. Set on rack to cool 10 minutes. Run knife around  edge to
loosen cake. Invert onto plate. Remove foil, ring and  springform pan
bottom. Can be made up to 2 days ahead and kept at  room temperature,
covered airtight. To serve, cut into wedges. Yields  14 to 16 servings.
Each of 16 servings: 292 calories, 193 mg sodium, 58 mg cholesterol,
13 grams fat, 43 grams carbohydrates, 2 grams protein, 0.31 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998  Formatted for Mastercook
by Lynn Thomas - dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 771
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 55.6mg
Sodium: 64.2mg
Potassium: 110.7mg
Carbohydrates: 157.2g
Fiber: 10g
Sugar: 25.4g
Protein: 2.2g