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Cranberry Upside-down Cake

January 8, 2007 by angelaskitchen 5 Comments

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.

 

Gluten Free Dairy Free Cranberry Upside-down Cake

Angela Litzinger at test.angelaskitchen.com inspired by Everyday Food
The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Print Recipe Pin Recipe
Course cake, Christmas, dairy free, desserts, gluten free, holiday
Servings 8

Ingredients
  

  • 2 tablespoons GFCF margarine such as Earth Balance Buttery Spread, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 3/4 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

Instructions
 

  • 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 1/2 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.

Filed Under: Christmas, Dairy Free, Desserts & Treats, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Recipe, Thanksgiving Tagged With: Cake, Christmas Recipe, Cranberry, Dairy Free, desserts, Fish Free, Freezer cooking, GFCF, Gluten Free, Holiday Cooking, OAMC, Peanut Free, Pork Free, Recipe, Shellfish Free, Tree Nut Free

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Trackbacks

  1. November OAMC Menu (Christmas Edition) from Once A Month Mom | OAMC from Once A Month Mom says:
    November 1, 2009 at 7:03 am
    [...] Cranberry Upside Down Cake [...]
    Reply
  2. Once A Month Mom Vegetarian Meals | OAMC from Once A Month Mom says:
    December 29, 2009 at 7:04 am
    [...] Cranberry Upside Down Cake (November) [...]
    Reply
  3. Menu Plan Monday – January 3, 2011 « Angela’s Kitchen says:
    January 3, 2011 at 11:58 am
    [...] Cranberry Upside-down Cake [...]
    Reply
  4. Gluten Free-zer Friday – Tangy Tomato Beef « Angela’s Kitchen says:
    January 7, 2011 at 4:16 am
    [...] Cranberry Upside-down Cake [...]
    Reply
  5. Cranberry Upside-down Cake | Angela’s Kitchen says:
    May 4, 2012 at 6:25 am
    [...]  I have moved.  You can find this post at test.angelaskitchen.com.  :) Like this:LikeBe the first to like this post. This entry was posted in Dairy Free, [...]
    Reply

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