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