Cranberry Upside-Down Cake

• 1 tablespoon margarine, melted
• 1/2 cup firmly packed brown sugar
• 2 cups cranberries
• 1/4 cup stick margarine, softened
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 cup low-fat buttermilk

1. Preheat oven to 350u0b0.
2. Pour 1 tablespoon melted margarine in the bottom of a 9-inch springform pan. Combine brown sugar and cranberries; arrange in a single layer over margarine.
3. Cream 1/4 cup margarine and 1 cup sugar, beating at medium speed of a mixer until well-blended. Add eggs, one at time, beating well after each addition; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
4. Spoon batter evenly over cranberries. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Invert cake onto a serving platter.

margarine, brown sugar, cranberries, margarine, sugar, eggs, vanilla, cake flour, baking powder, ground cinnamon, lowfat buttermilk

Taken from www.myrecipes.com/recipe/cranberry-upside-down-cake-0 (may not work)