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Cranberry Orange Sage Upside Down Cake

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Ingredients Equipment Method

Ingredients
  

Topping
  • 4 Tbsp Unsalted butter (1/2 stick)
  • 3/4 cup Brown sugar
  • 9 oz Fresh cranberries (2 2/3 cups)
  • 1/4 cup Orange juice
  • 2 tsp Orange zest
  • 6-8 Leaves Fresh sage
Batter
  • 1 1/2 cups Bob's Red Mill Gluten Free 1-1 Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 8 Tbsp Unsalted Butter (one stick), at room temperature
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 2 Eggs (separated)
  • 1/2 cup Whole milk
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Cardamom

Equipment

  • 9 inch round cake pan
  • Small bowl
  • Large mixing bowl
  • Stand mixer or Hand mixer

Method
 

  1. Preheat oven to 350 degrees.
Topping- Upside Down
  1. Place butter, sage leaves, and brown sugar in a 9-inch round cake pan and bake.
  2. Check back often and stir. When the sugar starts to bubble and caramelize, remove pan from the oven.
  3. Cool.
  4. Zest an orange, to yield 2 tsp.
  5. Juice the orange (s) to yield 1/4 cup.
  6. In a small bowl, combine cranberries, orange zest, and orange juice.
  7. Toss to coat.
  8. Remove sage leaves from the brown sugar mixture. (Make sure it is cool, so you don't end up with sugar burns on your hands!)
  9. Distribute the entire cranberry mixture, even the juice,evenly in the cake pan, on top of the brown sugar mixture.
  10. Set aside.
Cake
  1. In a large mixing bowl, sift together Bob's 1-1 Baking Flour, baking powder, cardamom, and salt.
  2. Set aside.
  3. In a stand mixer, or with a handheld (it will take longer) cream butter with sugar until pale, light and fluffy.
  4. Add vanilla, and mix until just combined.
  5. Beat in egg yolks one at a time, scraping bowl once or twice.
  6. Add flour mixture alternately with milk, ending with dry ingredients.
  7. Set batter aside.
  8. Using a stand mixer or handheld mixer, fitted with a whisk attachment, egg whites with cream of tartar just until whites are stiff enough to hold a slight peak.
  9. Carefully fold whites into batter 1/4 at a time.
  10. Gently spoon batter into prepared pan, taking great care not to deflate the egg whites, and spread it evenly over cranberries.
  11. Bake until top is browned and cake pulls away slightly from edges of pan, 35-45 minutes.
  12. Let cake cool for 15 minutes before turning onto cake plate.