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Cranberry Upside-Down Cake

Yield 8 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  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.