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Gluten Free Cranberry-Maple Upside-Down Cake

Gluten Free Cranberry-Maple Upside-Down Cake

Want to know the secret to making an easy, show-stopping cake?  Make it upside-down.  Of course this trick won’t work for all cakes (you can’t get around frosting), but when it comes to putting together a quick, festive-looking cake, upside-down cakes win the prize every time.  Last November, I shared one of my favorites, Whole Wheat Pecan Upside-Down Cake, and now I present my newest creation, Gluten Free Cranberry-Maple Upside-Down Cake.  Made with a box of Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix, orange zest, brown sugar, maple syrup, cranberries and a splash of brandy, this simple dessert looks as fantastic as it tastes and takes less than an hour to prepare, from start to finish. 

Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix is made from premium-quality, gluten free ingredients, that when combined with eggs, milk, and oil, bakes into tasty cornbread, muffins, or with a few extra ingredients, an easy upside-down cake.  It’s a pantry must-have for the holidays.

Begin by melting the butter in a 10-inch ovenproof skillet and then mix in the brown sugar, maple syrup, and brandy.  If you don’t have an ovenproof skillet, melt the butter in the microwave, pour it into a 9-or 10-inch cake pan with at least 2-inch high sides, and go from there. 

I like to make cornbread in my cast iron skillet, so I decided to use it for this cornbread cake.  The results were outstanding - crispy, caramel edges all around.  If you have a cast iron skillet, I highly recommend using it for this recipe.

 

Divide the cranberries evenly over the top of the sugar mixture and set aside. 

Next, pour the cornbread mix into a large bowl and add the buttermilk, eggs, vegetable oil and orange zest.  Using a whisk, mix the batter until thoroughly combined and smooth.

Pour the batter into the skillet, and smooth evenly over the top of the cranberries.  Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for five minutes and then carefully invert the cake onto a platter.  Transfer any remaining topping onto the cake.  Cool for an additional 15 minutes and then serve with sweetened whipped cream or vanilla ice cream. 

Bring on the hustle and bustle of the holidays – I’ve got your crowd-pleasing, quick-and-easy, gluten free dessert covered.  With a box of Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix and a few other ingredients, you can have a festive and delicious, upside-down cake ready in no-time.  Served alongside a dollop of freshly whipped cream, Gluten Free Cranberry-Maple Upside-Down Cake will impress family and friends alike, and especially those with gluten free needs.  Enjoy! 


Ingredients

  • 4 Tbsp unsalted butter
  • 1/2 cup brown sugar packed
  • 1/4 cup maple syrup
  • 1 Tbsp brandy (optional)
  • 2 cups fresh cranberries
  • 1 box Hodgson MIll Gluten Free Sweet Yellow Cornbread Mix
  • 1 cup buttermilk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp orange zest freshly grated

Instructions

Melt the butter in a 10-inch ovenproof skillet and mix in the brown sugar, maple syrup, and brandy.  Divide the cranberries evenly over the top of the sugar mixture and set aside. 

Pour the cornbread mix into a large bowl and add the buttermilk, eggs, vegetable oil and orange zest.  Using a whisk, mix the batter until thoroughly combined and smooth. Pour the batter into the skillet, and smooth evenly over the top of the cranberries.  Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for five minutes and then carefully invert the cake onto a platter.  Transfer any remaining topping onto the cake. Cool for an additional 15 minutes and then serve with sweetened whipped cream or vanilla ice cream.  The cooled cake can be covered and kept at room temperature for up to three days.  Best served the day it’s made. 

Sweetened Whipped Cream

1 cup heavy whipping cream

1 Tbsp brown sugar

½ tsp vanilla extract

Combine cream, brown sugar, and vanilla extract in a large mixing bowl.  Mix on high speed with an electric mixer until soft peaks have been achieved.  Leftovers can be stored in the refrigerator in an airtight container for one day. 

 

Serves 8

Original recipe by Holly



 


You can find Gluten Free Cranberry-Maple Upside-Down Cake and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 4 Comments
Avatar  site last yearReply

good post.

Avatar  post last yearReply

Amazing

Avatar  Bobby Bonilla 2 years agoReply

The one who love tasty food will really visit each time for new cooking experience. I really loved this blog and shared my friends too, many of the students can choose this blog for best suggestion for their family.

Such an unusual approach! Upside-Down tip is so helpful! It allows me cook quicker and it appeared to be more comfortable. Thank you for making my life easier!

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