Gluten Free Cranberry Upside Down Cake Recipe
There has been a conspicuous lack of desserts on my blog lately. Wisdom and good sense dictate that since I am writing a gluten free dessert book I should not be publishing dessert recipes on my blog. But I’ve never been one to worry too much about wisdom and good sense.
Besides, when I heard that the lovely Elana from Elana’s Pantry was hosting this month’s Go Ahead Honey, it’s Gluten Free event and that the theme was grain-free cakes or cupcakes, I knew I had just the entry. Not only is this Gluten Free Cranberry Upside Down Cake gluten- and grain-free, it also happens to be perfect for the upcoming holiday season.
Topped with a jewel-like crown of glistening cranberries, this upside down cranberry cake is a beautiful addition to any holiday table or dessert buffet.
Even though the cake is inverted onto a serving platter after baking I cook it in a springform pan as a regular cake pan isn’t deep enough. Just be sure to wrap the outside of your pan with foil first or you will have the pleasure of cleaning your oven as well as serving this show stopping cake.
- 5 tablespoons unsalted butter
- 2/3 cup packed light brown sugar
- Pinch of salt
- 2 ½ cups fresh cranberries washed and dried
- 8 ounces pure almond paste not marzipan or tart filling
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 3 ¼ cup blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon kosher or sea salt
- ¼ cup freshly squeezed orange juice
Preheat oven to 350 degrees. Spray a 10-inch springform pan with non-stick cooking spray and wrap the outside with two sheets of aluminum foil pinching it well around the bottom.
In a small, heavy saucepan, cook the butter, brown sugar and salt over medium heat until the butter is melted, the sugar dissolved and the mixture comes to a slow boil. Pour into prepared pan, spreading evenly and top with the cranberries. Even out the cranberries and gently push them into the brown sugar mixture. Let cool slightly while preparing the cake.
In the bowl of an electric mixer fitted with a paddle attachment, cream the almond paste with the butter until smooth (about 2 minutes). Add the sugar and cream until light and fluffy (about 2 more minutes). Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla extract and orange zest and mix in well.
In a separate large mixing bowl, whisk together the almond flour, baking soda and salt. With the mixer on low, add half the almond flour mixture, then the orange juice and finally the rest of the almond flour mixture and mix well. With a large spatula, scrape the sides and bottom of the bowl well to make sure all the ingredients are fully incorporated.
Pour the batter over the cranberries, place the pan on a baking dish and bake for 35-45 minutes or until it is golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then invert the pan onto a serving platter. Let the pan stay on the cake for 2-3 minutes, then remove it. Let the cake cool.
This gluten-free cake is best served slightly warm or at room temperature and is especially good served with lightly sweetened whipped cream.
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