Who doesn’t love upside down cake, I mean its upside down, come on what is not to love?  This Gluten Free Cranberry Upside Down Cake  is a unique way to showcase fresh cranberries.

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Did you say you love tart and sweet?  Well, do I have the cake for you.

Have you dreamt of a dessert that would make you fall in love with that tart holiday berry by combining some sweetness on top of a moist dense cake?  No reason to continue to dream.  I have all what you dreamt of rolled up in a gluten free, grain free, soy free dessert.

Now that I have answered your cranberry dreams let me tell you about my new obsession called Strike Back a T.V. series on Cinemax. Yes, I have become one of those people.  You know the ones who sit and watch episode after episode.  Though I do feign the pretense of working on my computer while watching, so it is a productive obsession.

Do you have a series that you love and are addicted too?  Please share so I don’t feel alone in my obsession.

5.0 from 1 reviews

Gluten Free Cranberry Upside Down Cake

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Author: Amy Stafford

Serves: 10

Ingredients

Topping:

• ¾ cup of pure organic maple syrup
• ½ stick (4 tablespoons) unsalted grass fed butter, melted
• 12 ounces fresh cranberries (about 2 cups)
• Zest from 1 orange, preferably organic

Cake:

• ¾ cup almond flour
• ½ cup tapioca flour
• â…“ cup coconut flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 1 stick (4 ounces) unsalted grass fed butter, at room temperature, plus more for the pan
• ½ cup pure maple syrup
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup full fat coconut cream (cream from can of classic organic coconut milk)

Instructions

Topping:

1. Preheat the oven to 350°F (176°C). Butter a 9-inch round pan
2. In a bowl stir to combine maple syrup, butter, zest and cranberries. Pour into prepared pan.

Cake:

1. Sift the flour, baking powder, salt and spices together in a bowl.
2. Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and maple syrup.
3. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla.
4. Add the flour mixture in 3 additions, alternating with the coconut cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally.
5. Spread the batter over cranberry topping.
6. Bake for 50 to 55 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

3.2.2925

You might also like:

Cranberry Orange Holiday Bars

Cranberry Orange Scones

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