Cranberry Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon margarine, melted |
1/2 cup firmly packed brown sugar |
2 cups cranberries |
1/4 cup stick margarine, softened |
1 cup sugar |
2 large eggs |
1 1/2 teaspoons vanilla extract |
1 1/2 cups sifted cake flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
3/4 cup low-fat buttermilk |
Directions:
1. Preheat oven to 350°.
2. Pour 1 tablespoon melted margarine in the bottom of a 9-inch springform pan. Combine brown sugar and cranberries; arrange in a single layer over margarine.
3. Cream 1/4 cup margarine and 1 cup sugar, beating at medium speed of a mixer until well-blended. Add eggs, one at time, beating well after each addition; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
4. Spoon batter evenly over cranberries. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Invert cake onto a serving platter.
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