Sunday, November 6, 2011

Gluten-Free Cranberry Pumpkin Upside Down Cake

My best friend is an amazing cook. I mean amazing. The other day she made this Cranberry Pumpkin cake that was to die for and it became my mission to make a version that was gluten free and just as yummy. I took my cake base from Erin McKenna's Banana Bread and went from there. The result was a cake that even my mom and brother couldn't tell was gluten-free! Plus you can't go wrong with pumpkin, but I could be a bit biased. This cake is best served warm and on the day it's made.

1 1/2 cups Bob's Red Mill Gluten-Free Flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

1 1/2 cups pumpkin puree (canned organic pumpkin works)
1/2 cup agave nectar (honey or coconut nectar work too)
1 cup almond milk (rice or coconut work too)
1/3 cup coconut oil (melted)

The Upside Down topping:
2 cups chopped walnuts
1 1/2 cups fresh cranberries
1/2 cup organic brown sugar
Coconut oil to grease the bottom of the pan

In a sautee pan on medium cook the walnuts and cranberries with one tablespoon of agave or honey. Wait for the popping sounds (the cranberries opening) to start before pulling it off the heat. The agave or honey will also start to caramelize. As soon as this happens remove from heat and set aside to cool.

Once mixture has cooled, use the coconut oil to coat the bottom of a 9x9 square pan. Then pour the walnut, cranberry mixture in the bottom, evenly distributing it. Sprinkle the brown sugar on top of this. Set pan aside until ready to pour in the batter.

In a mixing bowl combine first the dry ingredients and then the wet. Whisk together and pour batter over the walnut mixture. Cook the cake for 45 minutes on 350 degrees. Once a toothpick is inserted and comes out clean, it's ready to be taken out. Let the cake cool for 30 minutes before turning it upside down on a plate.

A word of caution. Measuring in this recipe is key. Too much xanthan gum or too little baking powder/soda will get you a very dense, rock like cake. Believe me, two batches later, measure wisely....

Go here for more healthy and fun recipes at Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays and here at the Newlyweds blog for the recipe link up.


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  2. This looks so delicious, I love the healthy changes you've made, and the cranberries I bet are excellent paired with the pumpkin.

    Thanks for linking up to Newlyweds Recipe Linky this week, I hope to see you next Wednesday.

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