Cranberry Upside-Down Cake

Name: Cranberry Upside-Down Cake
Prep time: 15 min
Cook time: 50 min
Yield: 9
Ingredients: 1/4 cup (50 mL) butter, melted; 3/4 cup (175 mL) packed brown sugar; 2 cups (500 mL) cranberries; 1/2 cup (125 mL) butter, softened; 3/5 cup (175 mL) granulated sugar; 1 egg; 1 tbsp (15 mL) grated lemon zest (optional); 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 cup (250 mL) plain yogurt or buttermilk

Prep Time 15 mins

Cook Time 50 mins

Serves 9

Difficulty N/A

Ingredients

1/4 cup (50 mL) butter, melted
3/4 cup (175 mL) packed brown sugar
2 cups (500 mL) cranberries
1/2 cup (125 mL) butter, softened
3/5 cup (175 mL) granulated sugar
1 egg
1 tbsp (15 mL) grated lemon zest (optional)
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Robin Hood^® Original All Purpose Flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) plain yogurt or buttermilk

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350°F (180°C).

Step 2:

Pour melted butter into a 9” (2L) square baking dish. Brush butter up sides. Sprinkle brown sugar over bottom of pan. Place cranberries over sugar.

Step 3:

Cream butter and sugar in large mixing bowl until light. Beat in egg, lemon zest and vanilla.

Step 4:

Combine flour, baking soda and salt in a small mixing bowl. Stir into creamed mixture alternating with yogurt, starting and ending with dry mixture. Spread batter over cranberries.

Step 5:

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in centre comes out clean. Cool on rack for 5 minutes. Run knife around edges of pan and invert cake onto serving plate. Serve warm or room temperature.