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.
This is every bit as good as the high fat recipe I have as an alternative. It serves with ricotta cream, which nicely mellows the cranberries. As good for breakfast in lieu of coffee cake as it is for a fall dessert.
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