A cranberry and almond upside-down coffee cake made with honey instead of vanilla.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Brown Sugar | ⅔ cup | ||
| Butter | ⅓ cup | ||
| Cranberries | 1¼ cups | ||
| Almonds (chopped) | ½ cup | ||
| Butter | ½ cup | ||
| White Sugar | ¾ cup | ||
| Eggs | 2 | ||
| Honey | 2 tablespoons | ||
| Sour Cream | 1 cup | ||
| Flour | 1½ cups | ||
| Baking Powder | 1½ teaspoons | ||
| Baking Soda | 1 teaspoon | ||
| Nutmeg | ½ teaspoon | ||
| Salt | ¼ teaspoon |
Directions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
Sift together the flour, baking powder, baking soda, nutmeg, and salt. Set aside.
1½ cups Flour 1½ teaspoons Baking Powder 1 teaspoon Baking Soda ½ teaspoon Nutmeg ¼ teaspoon Salt
In a saucepan over medium heat, combine brown sugar and the ⅓ cup of butter. Bring to a boil, then pour into the bottom of the baking pan.
⅔ cup Brown Sugar ⅓ cup Butter
Sprinkle the cranberries and almonds over the brown sugar mixture.
1¼ cups Cranberries ½ cup Almonds (chopped)
In a large bowl, cream together the remaining ½ cup of butter and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey. Beat in the flour mixture alternately with the sour cream. Spread the batter over the cranberries and almonds.
½ cup Butter ¾ cup White Sugar 2 Eggs 2 tablespoons Honey 1 cup Sour Cream
Bake for 50 minutes, or until an inserted toothpick comes out clean.
Cool in the pan for 15 minutes, then invert onto a serving plate. Enjoy!