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Gluten-free cranberry upside-down cake


SERVES 10
In this luscious dessert, tangy cranberries are encased in just enough buttery cake, while a blend of spices and orange zest adds exciting flavour.

8 Tbsp. unsalted butter, divided

1 cup light brown sugar

2 cups cranberries (thawed, if frozen)

1 1/2 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 1/4 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 175°C. In a 28-cm springform pan, melt 4 tablespoons butter in oven,

5 minutes. Sprinkle pan bottom evenly with brown sugar and cranberries.

In a bowl, combine flour, cinnamon, ginger, baking powder, cloves, baking soda, salt, and xanthan gum. In a stand mixer, cream remaining 4 tablespoons 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 orange 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 berries.

Bake until a toothpick inserted in the centre 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.
NUTRITIONAL INFO 307 calories per serving, 12 g fat (6 g saturated), 49 g carbs, 3 g fibre,

4 g protein, 219 mg sodium