Gluten Free Cranberry Upside Down Cake
Servings: 10
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.