Upside Down Cranberry Cake & I'm Back

Yes, I know I've been MIA and behind with posting, but this is gonna change. Starting now!

So I'm back, with the upside down cranberry cake recipe that has been eagerly waiting to come out since the Canadian Thanksgiving. 

Fairly easy to make.

 

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:

In a pot, over the stove top, mix together:
- 2 cups fresh cranberries

- 1/3 cup butter

- 1/4 cup agave syrup

- cinnamon

- pure vanilla extract

Stir over medium heat until all the butter has dissolved and continue cooking for ~ 5-7 minutes. Remove from heat and set aside.

For the batter:

In a large bowl, mix together:
- 1/2 cup unsalted butter

- 2 eggs

- 1/2 cup plain yogurt

- 1/4 cup agave syrup

- pure vanilla extract

In a small bowl whisk together:
- 1 & 1/2 cup whole wheat flour

- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well. Do not over mix.

 

Pour the cranberry topping mixture into the prepared cake pan. Make sure cranberries are evenly arranged on the bottom of the pan.

Pour the batter into the cake pan, over the cranberry mixture, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.