Cranberry Upside-Down Cake

Name: Cranberry Upside-Down Cake
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

11 ingredients

4 steps

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.