Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I love traditions but am always looking for new, interesting things in life and that goes for recipes.
I have been working on myself for the last couple of years with returning to more natural things.
Having eczema, that is made worse by gluten and cow’s milk, is a great motivator to give up the few
processed foods I still held in my pantry.
I have found gluten is in just about everything processed.
Sooo, in my search for unprocessed foods, natural, raw is my new norm.
I had never made a cranberry cake but when the fresh cranberries appeared in the store, I had to purchase them and find a recipe to showcase them.
This Is The Recipe.
It is sweet with some tartness and the moistness that all good cakes need. And it has a pretty appearance, too!
Cranberry Upside Down Cake Gluten Free
Author: lets be yummy
Ingredients
- ¾ cup packed brown sugar
- 4 tablespoons unsalted butter, softened
- 2 tablespoons plus ¼ cup fresh orange juice
- 1 12 ounce bag cranberries (thawed if using frozen)
- 1½ cups Pamelaʼs Artisan Gluten Free Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs at room temperature
- ⅓ oil
- 1 cup granulated sugar
- 1 teaspoon gluten free vanilla
- ½ cup nut milk, at room temperature (I used almond milk)
Instructions
- Preheat oven to 350 degrees.
- Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray or butter.
- Bring the remaining ¼ cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
- Whisk flour, baking powder and salt in a medium bowl.
- Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
- Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature.
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