Cranberry and Orange Upside Down Cake
I just bought a ton of cranberries at the store and have been racking my brain to think of a fun way to use them! I love how tart they are, and someone was recently talking about pineapple upside down cake. I’m allergic to pineapple, so I thought this would be a great vintage summer classic with an autumn twist! It is maybe the most delicious thing I’ve ever baked, and I no joke ate most of this before Rick got home from work to try it. Maybe make two if you’re bringing it to an event. This is how I made it:
½ cup coconut sugar
¾ tsp cinnamon, divided
1 ½ cups fresh cranberries
1 clementine orange
¾ cup almond flour
1 ¼ cup oat flour
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
6 tbsp maple syrup
2 flax eggs egg (2 tbsp flax meal + 6 tablespoons of hot water)
½ cup almond milk
Preheat your oven to 350.
Spray a 9” cake pan with cooking spray or lightly grease with coconut oil.
In a small bowl, mix together the coconut sugar and ½ tsp cinnamon. Then spread it in an even layer at the bottom of the cake pan. Make a pretty pattern with your orange wedges, and then fill in the rest of the space with a single layer of cranberries.
In a small bowl mix your flax eggs (2 tbsp flax meal + 6 tbsp hot water) and set aside for about 5 minutes.
In a medium bowl, mix together the almond flour, oat flour, baking powder, ¼ tsp cinnamon, and salt. Give it a good mix, and then add in the vanilla, maple syrup, flax eggs, and almond milk. The mix may be a little lumpy, but come on, you can do better. Mix it up!
Spread the cake mix on top of your cranberry layer and very delicately smooth it over so you don’t mess up the pretty cranberry layer that you spent HOURS working on.
Pop it in the over for about 40-50 minutes. It’s done baking when you stick a fork in it and and your fork returns free of cake. If not, bake it longer.
Let it cool, and then be the hero of Friendsgiving as you present this delicious, gluten free, cruelty free beauty next to every one else’s basic food.