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Honey Upside Down Cranberry Cake

This cake is a variation from my honey apple upside cake I made a while back. I have always wanted to try a cranberry version and since I love cranberries and they are actually in season I thought to experiment with them and see if I could actually come up with a cranberry upside down version cake.

I am so glad I did, because we really enjoyed this cake.

I actually don’t know which version I like most. Both are really good.

On another note, I have just found out that HellaWella has nominated Eat Good 4 Life as one of the top 25 recipe blogs of 2012. I am so thrilled and honored because along the list are names of other bloggers that I admire a lot.

I think this is a great start to my 2013 blog year!!

I am really excited about this coming year, so many good things happening… Will see how everything turns out but until my next post here you have this refreshing cake.

Enjoy.

Make sure you place the cranberries in a single layer like in the picture. I used about 8 oz of fresh  cranberries.

This is a sensational cake. Not too heavy and not too sweet. I hope you get to try it soon.

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Upside down cranberry cake

Yield: 8-10 servings

Ingredients:

8 oz organic fresh cranberries
1 1/2 cup whole wheat pastry flour
1/2 cup olive oil
1/2 cup honey
1/4 cup unrefined sugar
2 organic eggs
2/3 cups Greek plain yogurt
2 tsp of aluminum free baking powder
2 tsp of vanilla extract
1 Tbsp milk

 

Directions:

Preheat oven to 350F. In an 8 inch round baking pan place the honey and cover the entire bottom with it. Place the fresh cranberries over the honey in a single layer.

In a mixing bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. I do this step with a regular wire whisk. Incorporate the flour and baking powder.

Pour batter over the apples and bake the cake for 40-45 minutes. I baked mine about 40 minutes. Let the cake cool completely and invert it on a plate before ummolding.

Nutrition facts calculated based on the recipe giving 8 servings

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9 Responses to “Honey Upside Down Cranberry Cake”

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    1
    Honey — January 4, 2013 @ 5:23 am

    looks so delicious… back to back cranberry desserts, just like me. :-) i can’t eat those cranberries, too tart, so we don’t have a choice but to bake with them.

    Also, congratulations on the nomination for top 25, that is GREAT news! Very excited for you!

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    2
    Erin D. — January 4, 2013 @ 7:50 pm

    Whoa! Congratulations! Look at those names you’re there with. That’s awesome! :D

    And this looks amazing! And I love the color. Cranberries make everything so pretty.

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    3
    Heidi — January 6, 2013 @ 2:15 am

    Gorgeous! I love upside down cakes, but using cranberries never crossed my mind. Great idea! And congratulations on your nomination – that is so awesome!

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    4
    TheFitHousewife — January 10, 2013 @ 8:05 pm

    This looks amazing..and I bet it tastes even better. Can’t wait to try it!

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    5
    Heather — October 8, 2013 @ 5:53 pm

    Can use raspberries instead of cranberries for this recipe?

    • Miryam@eatgood4life — October 8th, 2013 @ 7:23 pm

      I think the raspberries will become mushy and not hold very good. If anything I would say blueberries but even still I think you may encounter the same problem. You can try it but I don’t know if it will work though. Thanks for visiting my blog :-)

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    6
    Karen — November 2, 2013 @ 11:38 pm

    Hi,
    Can I use whole wheat all purpose flour or does it have to be whole wheat pastry flour?

    • Miryam@eatgood4life — November 3rd, 2013 @ 10:19 am

      You could, the cake may be a bit more dense though. Perhaps just had a couple of tbsp less and you should be fine :-) Thanks for visiting my blog!!

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    7
    t25 review by shaun t — December 18, 2013 @ 12:50 am

    I truly love your website.. Very nice colors & theme. Did you develop this website yourself?
    Please reply back as I’m wanting to create my own personal blog and would love to know where you got
    this from or what the theme is named. Appreciate it!

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