Who doesn’t love upside down cake, I mean it’s upside down, come on what is not to love? This Gluten Free Cranberry Upside Down Cake is a unique way to showcase fresh cranberries.
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 that 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.
Gluten Free Cranberry Upside Down Cake
Ingredients
Topping:
- 3/4 cup of pure organic maple syrup
- 1/2 stick 4 tablespoons unsalted grass fed butter, melted
- 12 ounces fresh cranberries about 2 cups
- Zest from 1 orange preferably organic
Cake:
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 stick 4 ounces unsalted grass fed butter, at room temperature, plus more for the pan
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup full fat coconut cream cream from can of classic organic coconut milk
Instructions
Topping:
- Preheat the oven to 350°F (176°C). Butter a 9-inch round pan
- In a bowl stir to combine maple syrup, butter, zest and cranberries. Pour into prepared pan.
Cake:
- Sift the flour, baking powder, salt and spices together in a bowl.
- Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and maple syrup.
- Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla.
- 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.
- Spread the batter over cranberry topping.
- 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.
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This looks really yummy. I love cranberries! And that cake stand is adorable!
Thanks Jen!
You’re right, I do love upside down cakes! I’ve never seen a cranberry one, but I would love to try this, Amy!
Hope you enjoy it Andi.
This looks amazing! My mother-in-law suffers from Celiac and we are always trying to find simple recipes for her (that I end up making!)
Kacey, I hope she enjoys the recipe and you enjoy making it!
I am addicted to Dance Moms 🙂 but I also watch AND do computer work – it’s the only way I let myself watch TV!
What a pretty cake! It is perfect for the holiday season!
Thank you Tonia
This is such a gorgeous cake! It sounds so delicious with all the cranberries!
It really is Sheena.
Amy, this cake is gorgeous and perfect for the holidays!
Thank you Sara!
OMG Goodness. This cake looks amazing! I love cranberries. Your presentation is gorgeous. It’s like I can taste it right from the pics. Pinning!
Thanks MJ!
This cake is gorgeous. What a great way to celebrate Christmas.
Thanks Christie!
Stunning! I’d be so happy to have a slice and that cake stand is gorgeous!
Thanks Rachel. I love my cake stand, purchased from provisions @ Food52.