Upside Down Cranberry Cake
 
 
Beautiful and delicious... and healthy! Great dessert for the winter season.
Serves: 8
Ingredients
  • ½ cup raw cane sugar (or coconut/palm sugar, or brown sugar)
  • ¼ cup butter
  • 12 oz fresh or frozen cranberries
  • 2 cups freshly ground spelt pastry flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ½ cup butter
  • ½ cup raw sugar (or coconut/palm sugar, or white sugar)
  • ½ tsp. liquid stevia (or another ½ cup sugar)
  • 3 large eggs
  • 1" piece of ginger, grated
  • 1 TBSP. orange zest
  • ½ cup plain yogurt
  • ¼ cup milk
Instructions
  1. In a 10" cast-iron pan over medium high heat, melt the butter and sugar together, stirring just until the butter melts completely. Once the butter is melted, stop stirring and let the mixture simmer for 15-20 seconds. Remove from the heat and pour in the cranberries; set aside.
  2. Preheat the oven to 350F.
  3. Whisk together the dry ingredients (flour, baking powder, salt, cardamom, cinnamon) in a medium bowl; set aside.
  4. Beat the butter with an electric mixer until it is light and fluffy. Add in the sugar and beat until it is well blended. Beat in the eggs one at a time; then add the ginger and orange zest.
  5. Using the mixer on a low speed, slowly add about a third of the flour, followed by half of the yogurt. Repeat with another third of flour and the remaining half of yogurt. Follow up with the last third of flour and the quarter cup of milk. Stir just until mixed.
  6. Pour the batter over the cranberries, and spread until it is smooth. Place the pan in the preheated oven, and immediately turn the heat down to 325F. Bake for 55 min to an hour, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Remove from oven and allow to cool for about 10 minutes. Loosen the edges of the cake from the pan using a table knife, then overturn onto a serving platter.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/upside-down-cranberry-cake/