The sweet flavors of orange blend perfectly with the tart cranberry in this Orange Cranberry Upside Down Cake.
I’m so in love with this cake. I think I’m going to become an Orange Cranberry Upside Down Cake evangelist. I’ll begin with this emphatic testimonial. This cake changed my life!
OK. I know that’s a little dramatic. This cake didn’t really change my life…it just expanded my horizons. I had no idea cranberries could be this good!
I guess I developed a less than favorable impression of cranberries based of years of seeing the jiggly cylinder of it on our Thanksgiving day table. I never could imagine eating something that looked like it was still in a can even when it wasn’t. Spam does that and I never really liked Spam that much. How could canned cranberry sauce be any different?
I don’t actually know the answer to that question because I never actually tried it. But I have been hankering to try some cranberries ever since I read about the incredible health benefits they offer. Cranberries tout a high amount of polyphenols, those nice cancer-fighting antioxidants we all like to include in our diets.
I think this is a great way to add healthy cranberries to my diet. Maybe I should have a piece of it every day? Of course, that might conflict with my annual new year’s goal to lose a few pounds. So maybe we shouldn’t eat it every day, but if you’re like me and you want to add some cranberries to your diet, there may be no better place to start than with this delicious, elegant, and not-too-difficult-to-make Orange Cranberry Upside Down Cake. It comes with plenty of antioxidants and a few oohs and ahhs to spare!
Orange Cranberry Upside Down Cake
(Adapted – and veganized – from a recipe in Hy-Vee Seasons)
- 4 tbsp Earth Balance Margerine
- 1/2 cup sugar
- 2 tbsp Orange Marmalade
- 2 3/4 cups cranberries, fresh or thawed from frozen
- 1 1/2 cup flour*
- 1 tsp baking powder1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tablespoon grated orange zest
- 1/2 cup Earth Balance Margerine, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 cup coconut milk (from a can)
*I also made a gluten-free version by using 1/2 cup buckwheat flour, 1/2 cup rice flour, 1/4 cup coconut flour and 1/4 cup cornstarch)
Heat your oven to 350F and grease and flour a 9-inch round cake pan.
For the Topping: Make the topping by melting the 4 tablespoons of margarine in a medium saucepan over medium. Add sugar, marmalade and cranberries. Cook this over medium heat for 3 – 5 minutes, until the cranberries are softened. Use a strainer to remove the liquid from the cranberries, reserving the extra liquid in a bowl. Place the strained liquid in the saucepan and simmer over medium heat until it thickens.
Arranged the softened cranberries in the bottom of your prepared cake plan. Pour the reduced liquid over the cranberries until covered. Reserve any extra liquid to pour over cake before serving.
For the cake, mix together the dry ingredients and stir well to combine. Add the orange zest and stir to incorporate. In a separate, large bowl and using a blender, combine the margarine and sugar and blend until nice and fluffy. Add the vanilla and coconut milk. Blend again until all ingredients are mixed. Next add the flour a little bit at a time, blending well between additions.
Spoon batter over cranberries in prepared cake pan. Use the back of your spoon to smooth the top of the cake. Place the pan in the oven and bake 40 – 50 minutes. You’ll know when the cake is done because it will have a nice golden hue and the center will spring back to the touch. When it’s ready, remove the cake from the oven and set on a rack to cool. Set your timer for 10 minutes. Once that’s up, get a knife and run it around the edges to loosen the cake from the pan and invert the cake onto your serving dish. This cake will serve better if you let it cool before cutting. It tastes better that way too.