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	* Exported from MasterCook * Upsidedown Cranberry Brunch Bread Recipe By : Edmonton Journal 1994 Serving Size : Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup softened butter -- (125 mL) 3/4 cup sugar -- (175 mL) 2 eggs 1 teaspoon vanilla -- (5 mL) 1 1/2 cups all-purpose flour -- (375 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1 teaspoon baking soda -- (5 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon salt -- (1 mL) 1 cup sour cream -- (250 mL) **Topping** 2/3 cup brown sugar, packed -- (150 mL) 1/3 cup butter -- (75 mL) 1/4 teaspoon cinnamon -- (1 mL) 1 1/4 cups cranberries -- (300 mL) 1/2 cup chopped pecans -- (125 mL) **Topping** In saucepan, bring 1/3 cup brown sugar, 1/3 cup butter and 1/4 teaspoon cinnamon to boil over medium heat, stirring. Pour into greased 9-inch (2.5L) springform pan. Sprinkle with cranberries and pecans. Wrap foil around bottom of pan; set aside. In large bowl, cream butter with sugar until fluffy. Beat in eggs and vanilla. Stir together flour, baking powder, baking soda, cinnamon and salt. Using wooden spoon, stir half of the flour mixture into creamed mixture; stir in sour cream. Stir in remaining flour mixture. Spread batter over cranberry layer, pushing batter higher around edge. Put the pan on a baking sheet in 350F (180C) oven for about 1 hour or until tester inserted into center comes out clean and cake springs back when lightly touched. Let cool in pan for 10 minutes. Invert onto serving platter and serve warm. From the Food Section of The Edmonton Journal, 1994. NOTES : Wrap foil around the bottom of the pan before baking to keep batter or topping from leaking all over your oven. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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