Cranberry Upside-Down Cake (Bisquick)

The quintessential fall berry falls head over heels in this sweet-tart spin on an upside-down cake. Cranberries, butter and Erythritol Gold go on the bottom of your cake pan before the batter, but once the cake’s turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they’re in season-this cake can be made year-round with frozen berries.

Topping:
½ cup butter, room temperature
½ cup Erythritol Gold or Monk Fruit Sweetener with Erythritol (Granular)
1¾ cups fresh cranberries, thawed if frozen

Cake:
1½ cups Bisquick
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup milk
2 Tbsp. vegetable oil
1 tsp. pure vanilla extract
1 egg

To Serve:
sweetened whipped cream

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4) (180°C/160°C fan, Gas Mark 4).

Make the Topping:
Put the butter in a 9" round baking pan. Place the pan in the preheated oven just long enough to melt the butter. Remove the pan from the oven; scatter the brown sugar evenly over the melted butter. Arrange the cranberries evenly over the sugar. Set aside.

Make the Cake:
In a large bowl, beat the cake ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes, scraping bowl occasionally. Pour the batter over the cranberries in the pan.

Bake for 33-38 minutes or until the top is a deep golden brown and a toothpick inserted in the center comes out clean. Run a knife around the side of the pan to loosen the cake. Cool the pan on a cooling rack for 5 minutes.

Place a heatproof serving plate upside down over the pan; turn the plate and pan over. Remove pan. Cool for 15 minutes before serving. Cut into wedges; top with whipped cream.

Store loosely covered in the refrigerator.

Makes 8 servings.

Nutritional Information:
Per serving: Calories: 280 | Total Fat: 12g | Protein: 3g | Total Carbohydrate: 40g | Sugars: 24g