Cranberry Upside-Down Cake

Cooking Light
8 servings (serving size: 1 wedge)


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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


Preheat oven to 350°.

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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 314
Caloriesfromfat 26 %
Fat 9 g
Satfat 2.1 g
Monofat 3.7 g
Polyfat 2.5 g
Protein 4.3 g
Carbohydrate 54.7 g
Fiber 0.4 g
Cholesterol 55 mg
Iron 2.1 mg
Sodium 116 mg
Calcium 104 mg