Apple Cranberry Upside Down Cake

1/2 cup Log Cabin syrup
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon ground cinnamon
2 apples that have been peeled, cored and sliced
1/2 cup cranberries
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine -- softened
1 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup milk

Heat oven to 350 degrees. Grease a 9 inch square baking pan. Mix syrup, melted margarine and cinnamon in prepared pan. Arrange apples over syrup mixture. Sprinkle with cranberries.

Mix flour, baking powder and salt in a small bowl. Beat softened margarine and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Add flour mixture alternately with milk, beating well after each addition until smooth. Pour over fruit.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges of cake from side of pan. Invert onto serving plate.

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