Recipes

Gluten Free Cranberry-Orange Upside Down Cake

A dessert as elegant as it is inviting, this Gluten-Free Cranberry-Orange Upside-Down Cake is a celebration of vibrant flavors and delicate textures. Tart cranberries meld with the caramel richness of brown sugar and the brightness of freshly squeezed orange juice, creating a luscious topping that glistens. Whether prepared in your indoor oven or the Artisan Fire Pizza Oven, this delicious cake, lightly spiced with cardamom and accented with orange zest, is a dessert your guests are sure to remember.

Gluten Free Cranberry-Orange Upside Down Cake
By Stephanie Banyas
6 to 8
Ingredients
Directions
  • 1 1/2 cups 1-1 Gluten Free Flour 
  • 1/2 cup almond flour 
  • 1 cup pure cane sugar
  • 2 teaspoons baking powder 
  • 1 1/2 teaspoons ground cardamom
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1 tablespoon corn syrup or maple syrup
  • 1/4 cup freshly squeezed orange juice
  • 3 cups fresh or frozen cranberries
  • 3 large eggs, at room temperature
  • 1/2 cup full-fat Greek Yogurt (or whole milk Yogurt) room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup unsalted butter melted
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon finely grated orange zest

Preheat your indoor oven to 375°F or the Artisan Fire Pizza Oven to 350°F. In a large bowl whisk together the flour, sugar, baking powder, cardamom, salt, and baking soda. Set aside.

Heat a 10-inch skillet on medium heat and melt the butter. Add the brown sugar and whisk until the butter and sugar are incorporated. When the mixture is smooth, whisk in the corn syrup. Add the orange juice and cranberries, and cook for 5 minutes until the cranberries begin to pop. Remove from the heat and set aside. 

Prepare the cake batter by whisking together the eggs, yogurt, milk, melted butter, orange zest and vanilla. Slowly pour the wet ingredients into the dry mixture from earlier. Whisk until thoroughly combined.

Pour the batter over the berries and gently smooth (trying not to disrupt the berries). Bake for 18 to 22 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. Remove the cake from the oven and let sit for 5 minutes before inverting it onto a serving platter.

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