Cranberry Upside Down Cake
|Margarine||1 Tablespoon, melted|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Margarine stick||1⁄4 Cup (4 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Low-fat buttermilk||3⁄4 Cup (12 tbs)|
Preheat oven to 350°.
Pour melted margarine in bottom of a 9-inch springform pan.
Combine brown sugar and cranberries; arrange in a single layer over margarine.
Cream 1/4 cup margarine and 1 cup sugar, beating at medium speed of an electric 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.
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.