Friday, December 2, 2016

Honey Cranberry Upside Down Cake

Becca here, with a recipe that caught my eye while flipping through the December Food Network Magazine.  It was actually on an advertisement for Garnier Hair Products; I tried to track down the recipe online to give credit for my inspiration to someone, but couldn't find it.  I modified the original recipe quite a bit, to make it both more nutritious, and safe for everyone in our family to eat, since all dairy and corn products are an issue for one of our children.

I'm not a huge dessert person typically, but I LOVE this cake.  It has a different taste than I've had before, but one that is absolutely delicious.  It has the complex sweetness of the honey, and the tartness of the cranberries combined, as well as the different textures in the cake and topping. Just one quick note - make sure that you don't leave it in the cake pan more than the 20 minutes specified!  Also, mine sunk a bit in the middle here because I placed it on a regular sloping dinner plate; for a great presentation, it would do best on a completely flat platter.

Honey-Cranberry Upside Down Cake

3 Tablespoons coconut oil, plus some for the pan (or coconut oil spray)
1/2 cup honey
1 pinch salt
3 cups fresh or frozen cranberries
the zest of one orange

1 1/2 cups whole wheat flour (I use King Arthur, or grind at home from wheat berries)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons coconut oil, soft or melted
1/4 cup granulated coconut sugar
2 large eggs
2/3 cup honey
3 teaspoons real vanilla extract

Preheat oven to 325 F.  Grease bottom and sides of a 9" circle cake pan with coconut oil, or coconut spray.

In a medium saucepan, place first 3 topping ingredients (coconut oil, honey, and salt).  Bring to a boil, on medium high, stirring occasionally.  Boil for 3 minutes, stirring occasionally, then add the cranberries & orange zest & turn the heat off.

In a large bowl, combine dry cake ingredients (flour, baking powder, baking soda, and salt).

In a separate bowl, whisk coconut oil and coconut sugar until thoroughly combined.  Whisk in eggs, and then honey and vanilla extract.

Whisk the wet ingredients into the dry ingredients, gently, until combined.

Pour warm topping into cake pan, spread evenly.  Pour cake batter on top, and gently spread evenly.

Bake at 325 F for 35-40 minutes.  Let cool in the pan 20 minutes.  Then, gently run a butter knife around the edges of the cake, place a plate or platter on top, and flip it over to remove the cake.

Serve warm, or at room temperature, with whipped cream or ice cream, if desired.  Enjoy!

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