Cranberry Upside Down Cake

I haven't posted in a while, but that doesn't mean I haven't been baking tons. But, with the semester over I finally have the time to take some pictures and post recipes! I had a bag of cranberries lying around and was looking for a good use for them. This cranberry cake came together so quickly and was absolutely amazing. The recipe as is makes a beautiful cake, but if you're like me, and really just want the cranberry part, I would recommend halving the cake batter so you have a thinner, more cranberry intense cake (just cut the baking time by 10 or so minutes). You also could replace up to 1 cup of flour with whole wheat, and I would highly recommend throwing some pecans on top with the cranberries.

Cranberry Upside Down Cake

Preheat the oven to 350.

For the dough, sift together:

2 1/3 cups ap flour

1 1/2 cups vegan sugar

1 Tbsp baking powder

Then, cut in:

1/2 cups veg shortening (I used spectrum)

Whisk together, and slowly add:

1 cup soy milk*

1 tsp lemon juice

1 tsp vanilla

For the topping:

1/2 cup sugar

1-2 cups cranberries

optional 1/2 cup pecans

Grease an 8 or 9" springform. Sprinkle 1/2 cup sugar on the bottom of the pan. Fill the bottom with cranberries and pecans if using, you want a dense layer. Then drop the dough on top (it will be quite thick) and spread as best as you can.

Bake for 45-50 minutes or until edges are brown and a toothpick comes out clean.

*I was totally out of soy milk when I baked this. So, I blended 1/4 cup silken tofu with 3/4 cup water, and the cake tasted great.