Yoga_Journal_-_December_2014_USA

gluten-free cranberry

upside-down cake

SERVES 10

In this luscious dessert, tangy cranberries

are encased in just enough buttery cake,

and 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 ½ cups gluten-free flour

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking powder

½ tsp ground cloves

½ tsp baking soda

¼ tsp salt

¼ tsp xanthan gum

½ cup sugar

3 large eggs

Zest of 1 orange

½ cup buttermilk

1 tsp vanilla

Heat oven to 350°F. In 11-inch round spring-

form pan, melt 4 tbsp butter in oven, 5

minutes. Remove pan; sprinkle brown

sugar evenly in it and top with cranberries.

In a bowl, combine flour, cinnamon,

ginger, baking powder, cloves, 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 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 the 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

62

december

2014

yogajournal.com

eat well

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