Cranberry & Almond Upside-Down Cake |
Author: Marla Hingley
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
Topping
- 3 Tbsp butter or margarine
- ½ cup brown sugar
- ¼ cup sliced almonds
- 3 cups fresh or frozen cranberries
Cake
- 1 ¾ cups GFC Baking Flour Blend
- 1 ¾ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 14 Tbsp butter or margarine
- ⅓ cup almond paste
- ¾ cup sugar
- 3 eggs
- 1 Tbsp vanilla
- ½ cup buttermilk or milk alternative
Garnish (optional)
- ¼ cup sliced almonds
- 2 Tbsp sugar
- 1 egg white, or bit of oil
- For the topping, melt butter in a small saucepan then stir in the sugar until dissolved. Pour into a buttered 9” round baking pan (with sides at least 3” high, also use a butter circle of parchment on the bottom), spreading out evenly. Sprinkle over the almonds, then the cranberries in an even layer. Set aside.
- For the cake, combine the dry ingredients together. In another bowl beat together the butter, almond paste and sugar together until light and fluffy, about 3 minutes. Add in the eggs, beating well after each addition. Add in a third of the flour mixture, blend well followed by half of the buttermilk. Continue alternating until everything is incorporated. Beat for another 2 minutes.
- Allow batter to sit for 20 minutes before baking to help hydrate the flour. Then bake at 350°F for 1 hour and 15 minutes, or until center of cake reaches 200°F using an instant read thermometer. Allow to cool for 20 minutes, then run a knife along the pan edge to loosen, then invert onto a serving platter.
- If desired, garnish with some candied almonds - toss nuts with a bit of egg white, just enough to moisten, then toss with sugar. Place on a lined baking sheet and bake at 300°F for 10 minutes, or until sugar crusts (you don't want nuts to brown).
- To serve, dust with powdered sugar and candied almonds.
When preparing the cake batter, be sure to add in the flour/milk in 2 separate additions. Why does it matter? By starting with flour and ending with the liquid (in 2 separate additions), this helps build the batter so it can absorb the liquid without curdling (which is also why you beat in the eggs one at a time, blending well before adding the next).
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/cranberry-almond-upsidedown-cake/
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