Cranberry Upside-Down Cake GF

By MaryEllen

Baked, flipped and covered in a decadent brown sugar cranberry sauce, this Cranberry Upside-Down Cake is the little slice of gluten-free sweetness you've been looking for.

Ingredients

• Topping
• 12 ounces fresh or frozen cranberries
• 3/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
• 4 tablespoons unsalted butter
• Cake
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups gluten-free flour (with xanthan gum)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup Florida Crystals® Organic Raw Cane Sugar
• 1/2 cup sour cream

Details

Adapted from glutenfreeandmore.com

Preparation

Step 1

TOPPING

Wash cranberries with cold water. Drain.
Butter a 9-inch springform cake pan. Wrap bottom of the pan in foil.
Add butter and brown sugar to the saucepan. Stir on low heat until mixture reaches a low boil and sugar has melted. Do not burn.
Remove from heat. Add cranberries. Pour hot mixture into prepared pan; level with a spatula. Set aside.



CAKE

Preheat oven to 350°F.
Mix eggs and vanilla in bowl; set aside.
In a separate bowl, whisk together dry ingredients except for sugar; set aside.
In a mixer, cream butter on medium speed. Add sugar and cream together for 3 minutes on medium until fluffy. Add egg and vanilla mixture; mix on low until blended. Add sour cream; mix on low until blended. Slowly add flour mixture on low.
Pour batter on top of cranberry mixture. Spread evenly.
Bake 50 to 60 minutes; the cake is done when it springs back to touch.
Remove cake to a cooling rack for 15 minutes.
Put a plate over cake and flip over. After 3 minutes, remove pan. Allow cake to cool completely before cutting.