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Cranberry Orange Sage Upside Down Cake

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Equipment

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

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

Instructions
 

  • Preheat oven to 350 degrees.

Topping- Upside Down

  • Place butter, sage leaves, and brown sugar in a 9-inch round cake pan and bake.
  • Check back often and stir. When the sugar starts to bubble and caramelize, remove pan from the oven.
  • Cool.
  • Zest an orange, to yield 2 tsp.
  • Juice the orange (s) to yield 1/4 cup.
  • In a small bowl, combine cranberries, orange zest, and orange juice.
  • Toss to coat.
  • 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!)
  • Distribute the entire cranberry mixture, even the juice,evenly in the cake pan, on top of the brown sugar mixture.
  • Set aside.

Cake

  • In a large mixing bowl, sift together Bob's 1-1 Baking Flour, baking powder, cardamom, and salt.
  • Set aside.
  • In a stand mixer, or with a handheld (it will take longer) cream butter with sugar until pale, light and fluffy.
  • Add vanilla, and mix until just combined.
  • Beat in egg yolks one at a time, scraping bowl once or twice.
  • Add flour mixture alternately with milk, ending with dry ingredients.
  • Set batter aside.
  • 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.
  • Carefully fold whites into batter 1/4 at a time.
  • Gently spoon batter into prepared pan, taking great care not to deflate the egg whites, and spread it evenly over cranberries.
  • Bake until top is browned and cake pulls away slightly from edges of pan, 35-45 minutes.
  • Let cake cool for 15 minutes before turning onto cake plate.