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Honey Upside Down Cranberry Cake

From Eat Good 4 Life.


8 oz organic fresh cranberries
1 1/2 cup whole wheat pastry flour
1/2 cup olive oil
1/2 cup honey
1/4 cup unrefined/maple sugar
2 organic eggs
2/3 cups skyr, or plain yogurt and add and extra T, omitting the milk
2 tsp of aluminum free baking powder
2 tsp of vanilla extract
1 Tbsp milk


Preheat oven to 350F.

In an 8 inch round baking pan place the honey and cover the entire bottom with it. Place the fresh cranberries over the honey in a single layer.

In a mixing bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. I do this step with a regular wire whisk.

Incorporate the flour and baking powder.

Pour batter over the cranberries and bake the cake for 40-45 minutes. 

Let the cake cool completely and invert it on a plate before ummolding.