Above is our gluten free and dairy free version of Cranberry Upside-down Cake from Everyday Food December 2003 issue. Ever since my son saw the picture on the magazine, he wanted to make it. Finally, we have. We just followed the recipe for the topping (or should I say bottom?) and put our own GFCF yellow cake recipe (for a one layer cake) over that. You could easily use a purchased GFCF cake mix, as most of them come in one layer size. I baked it the same as for the recipe, keeping an eye on it, and ta-da! Tasty! The kids gobbled it down.
Below is the recipe from Everyday Food with changes to make GFCF.
original recipe here.
- 2 tablespoons GFCF margarine (such as Earth Balance Buttery Spread), room temperature
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1¾ cups cranberries (I actually used frozen ones that were put right in the pan still frozen)
- mix for single layer GFCF yellow cake or homemade batter for one layer gluten & dairy free cake
- Preheat oven to 350°, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons GFCF margarine. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- Prepare cake batter according to package directions, or make homemade batter for one layer gluten free dairy free cake.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.