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Cranberry Upside-Down Cake


One of Sheri’s favorite fruits from Wisconsin is the cranberry. Many of her cake, salad, and cookie recipes contain this beloved tart berry. Enjoy this recipe as a breakfast cake, dessert, or afternoon brunch cake.


At a glance
8 to 10 servings



1 1/2 cups whole grain pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup packed brown sugar
1/3 cup canola margarine
1 1/4 cups cranberries 1/2 cup chopped pecans 1/3 cup canola oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla extracts 1 cup sour cream





Preheat the oven to 350˚F. 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 the brown sugar and marga¬rine.

Bring to a boil, and then pour into the bottom of the spring-form pan. Sprinkle with the cranberries and pecans.

In a large bowl, blend the oil and sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla extract. Pour the batter into the prepared pan. Bake for 35 to 40 minutes until golden brown.