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Cranberry Upside Down cake


Another favorite product of mine from Wisconsin is their cranberry. Many of my cake, salad and cookie recipes contain this beloved tart fruit.
Enjoy this recipe as a breakfast cake, dessert or afternoon brunch cake.



At a glance
8 servings

1 ½ cups whole grain pastry flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2/3 cup packed brown sugar
1/3 cup canola margarine
1 ¼ cups cranberries
½ cup chopped pecans
1/3 cup canola oil
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream


Preheat oven to 350 degrees. Wrap the outside of a 9-inch spring form pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine brown sugar and canola margarine.
Bring to a boil, then pour into the bottom of the spring form pan.
Sprinkle with cranberries and pecans.
In a large bowl, blend canola oil and white sugar with an electric mixer on medium speed until light and fluffy. Beat the eggs one at a time, then stir in the vanilla extract. Beat in the flour mixture alternately with the sour cream. Pour the batter into the prepared pan. Bake for 35-40 minutes until golden brown.