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Cranberry Upside Down Cake

February 12, 2010 by Erica 24 Comments

Cranberry Upside Down Cake

Happy Valentines Day, almost. And happy birthday to M! If you like cranberries, you’ll appreciate this cake. It is very similar to the Upside Down Apple Cake, with the added tartness of the cranberries.

It’s more of a light occasion cake, so if you’re looking for a sweeter Valentines treat, try some of these.

Cranberry Upside Down Cake

To avoid the cake getting soggy in the middle, use a large pan (9 inch pan), and bake until it is completely browned (as long as possible). Another thing you can do to reduce the moisture is to reduce the amount of yogurt and/or butter. Also, use dripped yogurt (or Greek yogurt).
 
Save the cranberry sauce from the first few steps and pour it on the cake after it’s baked, or on yogurt or ice cream. If you’re trying to reduce the amount of fat in this recipe, you can leave out the 3 tablespoons of butter from the batter. I accidentally left it out once and the cake came out fine.
 

Ingredients

  • 2 1/2 cups fresh or defrosted cranberries
  • 2 tablespoons butter for the cranberry mixture, and 3 tablespoons of butter for the batter
  • 1/4 teaspoon cinnamon
  • 1/3 cup honey plus 2 tablespoons
  • 1/2 cup yogurt (I use dripped yogurt quite often; see Upside Down Apple Cake recipe for how to drip yogurt)
  • 1 teaspoon vanilla
  • 2 eggs
  • pinch of salt (in the cake batter)
  • 1 teaspoon baking soda
  • 2 cups almond flour

Method

  1. Preheat oven to 300°F (150°C, or gas mark 2).
  2. Place the cranberries, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook about 5 minutes, until the cranberries just slightly tender.
  3. In a bowl, blend yogurt, eggs, 1/3 cup of honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
  4. Add all the dry ingredients (flour, baking  soda, and pinch of salt) to the wet mixture, and blend well.
  5. Separate the cranberries from the juice that formed when cooking. In a buttered baking pan (I used an 8 inch spring-form pan) or spring-form pan (I also add a circle cut-out of parchment paper to the bottom of my pan) place the cranberries on the bottom. Lay them out fairly evenly.
  6. Next, pour the batter over the cranberries until covered. Even out the batter.
  7. Bake for about 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.

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Filed Under: Desserts, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, cranberries

Previous Post: « Red Lentil Soup
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Reader Interactions

Comments

  1. Linda

    April 16, 2012 at 2:49 pm

    If you were to use coconut and almond flour, what ratio would you use? Would you need to add more eggs? Also, if substituting with rapadura instead of honey, would you need to add in some liquid? If so, how/how much? Thanks for sharing all of your great recipes. Yours is my favorite blog!

    Reply
    • Erica

      August 17, 2012 at 12:09 am

      Linda, so sorry. Just came upon this message :(. sorry I don’t know the answer to your sub questions, but you can use my “Baking with coconut flour” post as a guide. Eventually I’ll get around to doing this with coconut flour and almond flour. Best wishes, Erica

      Reply
  2. Joan

    November 25, 2011 at 7:14 pm

    For your readers who want to avoid honey: I subbed Truvia sweetener for the honey in both the cranberries and the batter portions. I used the same proportions, 2 tablesppons for the berries, and 1/3 cup for the batter. I added 1 2/3 tablepoons water to make up for the liquid loss. I also used sour cream for the yogurt to avoid the carbs in the yogurt. The cake was perfect, and delicious! It baked beautifully, and was cooked nicely all the way through. No problems with sinking in the middle. Thanks for such a great recipe!

    Reply
    • Erica

      November 25, 2011 at 8:49 pm

      Thanks for sharing this!

      Reply
  3. Kari

    January 9, 2011 at 10:47 pm

    Made this tonight after bookmarking it a while back. I had the cranberries cooking when I realized I was out of yogurt – so because I wanted to make it NOW I tried sour cream, and it worked great! I found you looking for low carb recipes. I would rather use raw honey than a sugar substitute anyway. This cake was delicious – even the kids loved it – we will be making it again! Next I can’t wait to try the crackers. 🙂

    Reply
    • Erica

      January 10, 2011 at 12:05 am

      Yum – it probably delicious with sour cream! Glad it worked out 🙂

      Reply
  4. Cari

    November 18, 2010 at 1:17 pm

    I had trouble getting the cake to bake completely too! Very soggy and wet in the middle after cooking for an hour. I used an 8 1/2 inch pan which should have been just fine. The cake was cooked around the edges and was over the top! I simply adored it but alas, I had to waste almost all of it. I have actually had this issue with almond flour on several other occasions, wonder if it has something to do with the density of the grain. I will try it again because it was simply wonderful.

    Reply
    • Erica

      November 18, 2010 at 1:39 pm

      I know – you can tell from my picture the cake sinks a bit for me too. I added some tips to the post to help out, but the two things I have found to be effective for this problem is to reduce the amount of moisture (dripped yogurt, less of it, less butter), plus bake it longer. Also, use a pan with a wide diameter (at least 9 inches). Hope that helps.

      Reply
  5. Erica

    August 20, 2010 at 3:41 pm

    Katie – you might need to drain more of the cranberry juice before placing it in the bottom of the baking pan. Or possibly bake it longer. It is a bit unbaked for me sometimes in the very middle – it means I needed to let it bake a bit longer.

    Reply
  6. Katie

    August 20, 2010 at 3:10 pm

    We loved this recipe but wondered why mine turned out more “wet”. It was not really cake like – perhaps from the amount of butter or honey? Also, I used homemade yogurt. Thank you so much for the recipes – they are healthy and hopefully assisting with my Crohns!

    Reply
  7. Janet

    March 23, 2010 at 11:08 pm

    Thanks Erica, Makes sense!

    Reply
  8. Erica

    March 22, 2010 at 5:24 pm

    Janet, strange. I wonder if you added to much baking soda by accident? If it doesn’t bake all the way through, you probably need to lower the heat and leave it in longer (assuming it’s baked on the outside). In general, it does sink a bit in the middle, but it should bake well. Remove as much liquid as possible as well (from the cranberry mixture to avoid it staying wet in the middle.

    Reply
  9. Janet

    March 22, 2010 at 3:46 pm

    I tried the recipie and it over-flowed and did not cook through. I did not use any substitutions. Any suggestion to what may have happened? It looks delicious and everyones comments made me excited to try it!

    Reply
  10. Erica

    February 17, 2010 at 8:04 am

    Jenny, that’s great to know. Thanks!

    Reply
  11. Jenny

    February 17, 2010 at 7:32 am

    I substituted the yogurt for a half cup of sugar free apple sauce and it tasted GREAT!!! We LOVED the cake and it went really well with cherry soy ice cream from Trader Joe’s!

    Reply
  12. Erica

    February 15, 2010 at 6:41 pm

    Yes, I believe at least one person has substituted coconut oil and non-dairy yogurt. See here in the comments: https://comfybelly.wpengine.com/2008/12/upside-down-apple-cake.html

    Reply
  13. Jenny

    February 15, 2010 at 12:22 pm

    My boyfriend can’t have sugar or any sugar-kind ingredients…can you substitute the yogurt for anything?

    Reply
  14. Callie

    February 14, 2010 at 12:15 pm

    This looks so good! LOVE that it’s gluten free and I can make it with any kind of fruit!

    Reply
  15. Ciaochowlinda

    February 14, 2010 at 11:53 am

    I’ve been wanting to make this for so long. I better run out for some cranberries before the season is over.

    Reply
  16. chocolate shavings

    February 14, 2010 at 9:23 am

    That’s a really nice shot and the cake looks delicious!

    Reply
  17. Erica

    February 13, 2010 at 3:09 pm

    Thanks Tracee!!

    Reply
  18. Tracee

    February 13, 2010 at 10:06 am

    This is a beautiful cake!

    Reply
  19. Erica

    February 13, 2010 at 7:22 am

    Babette, lovely! I was thinking of try peaches or plums next. This cake is so versatile. Thanks for sharing!

    Reply
  20. Babette

    February 12, 2010 at 4:56 pm

    I just took the cake out of the oven.I substituted cherries for the cranberries, though. A lovely Valentine’s weekend treat.
    Thanks for all your delicious recipes!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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