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Upside Down Honey Cranberry Cake

Yields1 ServingTotal Time50 mins

 8 oz Organic Cranberries (frozen can be used, just defrost first)
 1 ½ cups Whole Wheat Pastry Flour
 ¾ cup Pink Bee Crystallized Honey
 2 Eggs
 ½ tbsp Olive Oil
  cup Greek Yogurt
 2 tsp Baking Powder
 2 tsp Vanilla Extract
 1 tbsp Milk

Preheat oven to 350 degrees.
Spray an 8 inch baking pan with olive oil.
Dust with 1/4 cup of Pink Bee Honey crystals.
Place a single layer of cranberries into pan to cover surface.
Combine the remainder of Pink Bee Honey, eggs, vanilla, olive oil, milk and mix well with whisk.
Add all sifted dry ingredients. Blend and pour mixture over the layered cranberries and honey granules.
Bake 40 minutes.
Let cake cool and invert onto serving dish.
Dust with Pink Bee Honey and Voila!