Recipe

Cranberry Upside-down Sour Cream Cake Recipe

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Ingredients

Directions

Step #1 In a saucepan mix the cranberries, cook the mixture over moderately-high heat, 1 c of the sugar, until the sugar is dissolved, covered, stirring, & the nutmeg, & boil it, for 3 mins.
Step #2 Simmer the mixture, uncovered, stirring, for 3 mins & let it cool.
Step #3 Into a bowl sift together the flour, the baking powder, the remaining 1/4 c sugar, & salt.
Step #4 In another bowl whisk together the egg, add the mixture to the flour mixture, butter & milk, & stir the batter until it is just mixd.
Step #5 Divide the cranberry mixture among 12 well-buttered 1/2-c muffin tins, top it with the batter, & bake the muffins in the middle of a preheated 400F degree oven for 25 mins, or until they are golden.
Step #6 Let the muffins cool in the tins for 2 mins & invert them onto a rack.
Step #7 This recipe yields 12 muffins.
Step #8 --.
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