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Cranberry Upside Down Cake
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Sweet and Tart -- a great seasonal dessert and a change up from regular holiday offerings.

Ingredients

1/4 cup butter, melted
1/3 cup brown sugar, packed
1 1/4 cup cranberries (fresh or frozen)

1 1/2 cup Bisquick mix (or make your own)
1/2 cup sugar
1/2 cup milk
2 tbsp light oil (such as canola)
1 tsp vanilla
1 egg

Preheat oven to 350F.

Prepare a 9 inch round baking dish with baking spray.

Combine brown sugar with melted butter and spread over the bottom of your baking dish. Sprinkle cranberries on top and set aside.

In a bowl combine the remaining ingredients and mix well. Gently pour/spread batter over the cranberry layer.

Bake at 350 for 35 minutes. Allow to cool slightly (5 minutes or so) before turning over on to a platter, with the bottom of the cake inverted to be on top. 

​Enjoy!
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