THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookie
Header Logo
  • PRODUCTS
  • WHY FLORIDA CRYSTALS
  • OUR STORY
  • RECIPES
  • HOLIDAY DESSERTS

Gluten-Free Holiday Cranberry Cake

    Categories:

  • cakes & cupcakes
  • gluten-free
  • organic raw cane sugar
  • organic brown sugar

Baked, flipped and covered in a decadent brown sugar cranberry sauce, this Cranberry Upside Down Cake is the little slice of gluten-free sweetness you've been looking for.

Prep Time
25 minutes
Cook Time
50-55 minutes
Servings

Topping

  • 2 tablespoons melted butter 2 tablespoons melted butter
  • 1/3 cup Florida Crystals® Organic Brown Raw Cane Sugar, packed 1/3 cup Florida Crystals® Organic Brown Raw Cane Sugar, packed
  • 2 cups fresh or frozen cranberries 2 cups fresh or frozen cranberries

Cake

  • 1/2 cup butter, softened 1/2 cup butter, softened
  • Florida Crystals® Organic Raw Cane Sugar 3/4 cup 3/4 cup Florida Crystals® Organic Raw Cane Sugar
  • 2 eggs 2 eggs
  • 1 teaspoon vanilla 1 teaspoon vanilla
  • 1/2 cup milk 1/2 cup milk
  • 1 ¼ cups gluten-free baking flour 1 ¼ cups gluten-free baking flour
  • ½ teaspoon xanthan gum ½ teaspoon xanthan gum
  • 1/2 teaspoon baking soda 1/2 teaspoon baking soda
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1/4 teaspoon salt 1/4 teaspoon salt

Instructions

Step 1

Cut a round of parchment to fit the bottom of the 9-inch round cake pan. Brush melted butter over bottom and sides of pan. Spread Florida Crystals® Organic Brown Raw Cane Sugar over bottom of pan and sprinkle cranberries evenly over top in a single layer. Set pan aside.

Step 2

Preheat oven to 350°F.

Step 3

In medium mixing bowl on medium speed, cream butter and sugar until fluffy. Beat in eggs, one at a time, and vanilla until blended. In a separate bowl, sift or whisk together all dry ingredients. Alternately sitr in flour mixture and milk on low speed, mixing just until batter is smooth.

Step 4

Pour batter on top of cranberry mixture, gently spreading evenly with an offset spatula. Bake 50-55 minutes or until cake springs back to touch and tester inserted in center comes clean. Cool on rack before inverting.

To serve:

Run a knife around the sides of the cake; then, put a serving plate over the cake and invert. Remove parchment paper from top.

Chef's Tip


Leftover raw cranberries can be chopped and added to the top of the baked and inverted cake for a tart and crunchy contrast to the brown sugar candied cranberries.

If using a gluten-free flour blend that includes xanthan gum, reduces amount of xanthan gum in ingredients list to 1/4 teaspoon.

For best results, use weight to determine the amount of flour to use. Gluten-free baking flours differ in the type of grain and nut flours blended. For equal replacement use the guideline that 1 cup of all-purpose flour weighs 125 grams.

The top of this cake is likely to look ready before the center is fully baked. It generally will take every minute of the recommended bake time to be done.

Recipes Using Organic Brown Raw Cane Sugar

Apple Cider
No-Bake Pumpkin Cheesecake
Gluten-Free Holiday Cranberry Cake
Baked Vegan Apple Cider Donuts
Gluten-Free Chocolate Chip Cookies
Gluten-Free Banana Muffins
Brown Sugar Lip Scrub
Brown Sugar Body Scrub
BBQ Jackfruit Sliders with Slaw
Carrot Cake Blondies

Want more recipes like this one?

Sign up for our newsletter!

Top

CONTACT US

  • Careers
  • Foodservice Products
  • Specialty Ingredients

PRODUCT FAQS

  • Baking Tips

ORDER ONLINE

FIND A STORE

  • Sitemap
  • Legal
  • Privacy
  • Terms & Conditions/Document Downloads

© 2019 FLORIDA CRYSTALS CORPORATION. ALL RIGHTS RESERVED