Cranberry Chocolate Chip Hazelnut Upside Down Beer Cake
(400g) granulated sugar, plus ¼ cup (50g) divided
(114g) unsalted butter, room temperature
(4oz) beer pilsner, pale ale
(340g) cups all-purpose flour
Preheat the oven to 325°F.
Line the bottom of a 10-inch spring form pan with a round of parchment paper. Spray with cooking spray.
Toss the cranberries in ¼ cup sugar, add in an even layer to the prepared pan.
Add the butter and remaining 2 cups sugar to the bowl of a stand mixer, beat on high until well combined.
One at a time, add the eggs and vanilla, scraping the bottom of the bowl between additions, beat until well combined. Add the sour cream and oil, mix until well combined.
Stir in the beer.
Stop the mixer, sprinkle with flour, baking powder, baking soda, and salt.
Stir until just combined.
Stir in the hazelnuts and chocolate chips.
Add to the pan over the cranberries.
Bake for 1 hour 20 minutes or until the top springs back when lightly touched. If the cake starts to brown too much before the baking is completed, cover with foil.
Remove from oven, allow to cool completely before removing from pan.
Invert on a serving plate before removing spring form pan so that bottom of the cake is on the top.
*If you only have a 9-inch spring for pan, you will likely have too much batter. Fill the pan to about ¾ full and use the remaining batter to make muffins.