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Cranberry Upside Down Cake

Healthycooking's picture
  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)
  Eggs 2 Large
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2783 Calories from Fat 697

% Daily Value*

Total Fat 77 g118.8%

Saturated Fat 14.5 g72.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1206 mg50.3%

Total Carbohydrates 501 g166.9%

Dietary Fiber 16 g63.9%

Sugars 320.8 g

Protein 29 g58.4%

Vitamin A 68.6% Vitamin C 49.1%

Calcium 79.6% Iron 101.1%

*Based on a 2000 Calorie diet

Cranberry Upside Down Cake Recipe