Gluten-Free Cranberry Upside-Down Cake

In this luscious dessert, tangy cranberries are encased in just enough buttery cake, and a blend of spices and orange zest adds exciting flavor.
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Gluten-Free Cranberry Upside-Down Cake Dec 14

In this luscious dessert, tangy cranberries are encased in just enough buttery cake, and a blend of spices and orange zest adds exciting flavor.

See alsoHow to Bake Healthy Holiday Treats

Ingredients

  • 8 tbsp unsalted butter, divided
  • 1 cup light brown sugar
  • 2 cups cranberries, thawed if frozen
  • 11⁄2 cups gluten-free flour 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1⁄2 tsp ground cloves
  • 1⁄2 tsp baking soda
  • 4 tsp salt
  • 1⁄4 tsp xanthan gum
  • 1⁄2 cup sugar 3 large eggs
  • Zest of 1 orange 1⁄2 cup buttermilk
  • 1 tsp vanilla

Preparation

Heat oven to 350°F. In 11-inch round springform pan, melt 4 tbsp butter in oven, 5 minutes. Remove pan; sprinkle brown sugar evenly in it and top with cranberries.

In a bowl, combine flour, cinnamon, ginger, baking powder, cloves, soda, salt, and xanthan gum. In a stand mixer, cream remaining 4 tbsp butter. Beat in sugar, stopping to scrape down sides as needed, until fluffy. Beat in eggs one at a time. Set mixer on low; add flour mixture and zest, and process to mix. Scrape sides. Slowly mix in buttermilk and vanilla until smooth. Set mixer to high and beat, 2 minutes. Drop spoonfuls of batter evenly over cranberries; gently spread to cover the berries.

Bake until a toothpick inserted in the center of the cake comes out with moist crumbs, about 40 minutes. Let cool in pan on a rack, 5 minutes. Place a plate over the cake and, holding firmly, flip to invert the cake onto the plate. Let cool.

Nutrition Information

  • Serving Size: 10
  • Calories: 307
  • Carbohydrate Content: 49 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 6 g