Cranberry Upside Down Cake

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INGREDIENTS

In a medium saucepan, melt the butter. Once melted, stir in the brown sweetener replacement. Bring the mixture to a boil, and ensure the sweetener dissolves evenly.

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Carefully pour the butter-sweetener mixture into the prepared pan, ensuring it covers the entire bottom.

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Arrange the fresh cranberries over this mixture.

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In a large mixing bowl, whisk together the eggs, slightly cooled melted butter, almond milk, and vanilla extract. Whisk for about 3 minutes until the mixture is frothy.

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Gradually add the dry ingredient mixture to the wet ingredients, mixing continuously until the batter is smooth with no visible lumps.

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Gently pour the batter over the cranberries in the pan.

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Spread it out evenly without disturbing the cranberry layer.

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Bake for approximately 30 minutes. Check the cake starting around the 25-minute mark.

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Using oven mitts, carefully flip the pan and plate together, allowing the cake to settle onto the plate. Gently lift off the pan and remove the parchment paper.

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Let it cool completely then slice it.

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ENJOY!!

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SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!

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MORE DESSERT RECIPES

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