• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 9 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ¼ cup butter, melted
  • ¾ cup packed brown sugar
  • 2 cups cranberries
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tbsp grated lemon zest (optional)
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup plain yogurt or buttermilk

Serving Size: 9 servings


Serving Size: 9 servings

  • Preheat oven to 350°F (180°C).
  • Pour melted butter into a 9” (2L) square baking dish. Brush butter up sides. Sprinkle brown sugar over bottom of pan. Place cranberries over sugar.
  • Cream butter and sugar in large mixing bowl until light. Beat in egg, lemon zest and vanilla.
  • Combine flour, baking soda and salt in a small mixing bowl. Stir into creamed mixture alternating with yogurt, starting and ending with dry mixture. Spread batter over cranberries.
  • Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in centre comes out clean. Cool on rack for 5 minutes. Run knife around edges of pan and invert cake onto serving plate. Serve warm or room temperature.


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