Yoga_Journal_Singapore_FebruaryMarch_2017

50

february / march 2017

yogajournal.com.sg

NOURISH

eat well

gluten-free cranberry

upside-down cake

SERVES 10

In this luscious dessert, tangy

cranberries are encased in just

enough buttery cake, while a blend

of spices and orange zest adds

exciting flavor.

8 tbsp unsalted butter, divided

1 cup light-brown sugar

2 cups cranberries (thawed, if

frozen)

1 1/2 cups gluten-free flour

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking powder

1/2 tsp ground cloves

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp xanthan gum

1/2 cup sugar

3 large eggs

Zest of 1 orange

1/2 cup buttermilk

1 tsp vanilla

Heat oven to 350°F. In an 11-inch

springform pan, melt 4 tbsp butter

in oven, 5 minutes. Sprinkle pan

bottom evenly with brown sugar

and cranberries.

In a bowl, combine flour, cinnamon,

ginger, baking powder, cloves, baking

soda, salt, and xanthan gum. In a stand

mixer, cream remaining 4 tbsp butter.

Beat in sugar, stopping to scrape down

sides as needed, until fluffy. Beat in

eggs one at a time. Set mixer on low;

add flour mixture and orange zest, and

process to mix. Scrape sides. Slowly mix

in buttermilk and vanilla until smooth.

Set mixer to high and beat, 2 minutes.

Drop spoonfuls of batter evenly over

cranberries; gently spread to cover

berries.

Bake until a toothpick inserted in

the center of the cake comes out

with moist crumbs, about 40 minutes.

Let cool in pan on a rack, 5 minutes.

Place a plate over the cake and, holding

firmly, flip to invert the cake onto the

plate. Let cool.

NUTRITIONAL INFO 307 calories

per serving, 12 g fat (6 g saturated),

49 g carbs, 3 g fiber, 4 g protein,

219 mg sodium