Upside Down Cranberry Cake

Upside Down Cranberry Cake

Serves 12
Prep time 35 minutes
Cook time 50 minutes
Total time 1 hours, 25 minutes


  • 2 tablespoons Stevia Powder
  • 8oz Sour Cream, Fat Free
  • 0.25 teaspoon Salt
  • 1/2 cup Butter, unsalted, light
  • 2 teaspoons Baking Powder
  • 2 Eggs (2 Yolks / 2 Egg Whites)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Fat Free Milk
  • 0.5 teaspoon Lemon Juice
  • 1.5 cups Flour
  • 1/2 cup Brown Sugar
  • 1 cup Cranberries
  • 5 tablespoons Butter, unsalted, light
  • 1 teaspoon Cinnamon (optional)


Step 1. Pre-heat oven to 350 degrees Fahrenheit and spray a non-fat cooking spray on a 9 inch diameter round cake pan.
Step 2. First the batter: Mix the flour, salt and baking powder and set aside.
Step 3. Next, combine the stevia powder, sour cream and butter. Mix in the vanilla extract and egg yolks. Now, combine with the flour, baking powder and salt mixture. Add the milk and mix well.
Step 4. Next, beat the egg whites and lemon juice until firm. Combine with cake batter. And set aside.
Step 5. Now the Topping: Combine butter and brown sugar in saucepan and cook over medium heat until the sugar has fully dissolved and butter is melted. When the mixture has started to caramelize, remove from heat and pour evenly over the bottom of the cake pan. Spread cranberries evenly along the bottom of the pan.
Step 6. Next, take the batter mix in the cake pan evenly.
Step 7. Bake for approximately 25 to 30 minutes. The cake will be done when it turns brown and begins to pull away from the sides.
Step 8. Remove from oven and let cool. After approximately 20 minutes, take a knife and run it around the pan. Turn cake pan over and the cake should pop out! Cut into 12 servings.