Let them eat cake...

Cranberry Upside-down Cake

• 1/2 cup Earth Balance margarine, softened, divided


• 3/4 cup brown sugar


• 12-ounce bag cranberries


• 1 1/2 cups flour


• 1 cup sugar


• 1 tablespoon baking powder


• 1 tablespoon soy flour (recipe says soy flour but I imagine you could use regular flour--but I don't guarantee the results)


• 1 cup soy milk


• 1 teaspoon vanilla


• 1/4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine

Preheat oven to 350 degree. Grease a 9-inch round cake pan.

In a small saucepan over medium heat, melt together 1/4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top.

In a large bowl, mix flour, granulated sugar, baking powder and flour. In a medium bowl mix milk, vanilla, lemon oil or zest and the remaining 1/4 cup of Earth Balance. Using a mixer, blend the wet ingredients into the dry indregients and mix well.

Spoon the cake batter over the cranberry mixture and bake for 45 minutes or until a knife inserted in the center comes out clean. Remove cake and run a knife along the circumference of the pan to seperate the pan from the pan's edge.

Allow cake to cook for at least 15 minutes--ideally 30 minutes. Place plate on top of the cake and quickly invert it and remove the pan.

Bon Appetite!