Cranberry Upside Down Cake Single Serving Dec 5, 2014 9:18:42 GMT -5
Post by steffanie3 on Dec 5, 2014 9:18:42 GMT -5
Cranberry Upside Down Cake - (S)
Why wait for Thanksgiving or Christmas day? Start enjoying the taste of the Holidays today with this speedy, single serve cake. Or on the big day – others in your family may want to eat the weight promoting stuff but you can whip this up and not feel a bit deprived.
1 Tbls Coconut Flour
1 Tbls Ground Flax
1 Tbls Almond Flour
2-3 tsp Sweet Blend
dash of sea salt
1/4 tsp vanilla extract
1 Tbs Butter or Oil
1/2 tsp Baking Powder
1 Tbs melted Butter
1 tsp sweet blend
Whole cranberries, fresh or frozen
In a bowl, mix all batter ingredients well with a fork and set aside.
Using a microwave safe dish with a flat bottom, melt butter for the topping, then sprinkle with Sweet Blend and desired amount of cranberries . Gently spoon batter over Toppings and microwave for 1 minute. (Cooking time may vary) When done, invert onto a plate, being sure to scrape out all the butter topping. Serve. (Our purists will want to melt butter in a small saucepan then bake the cake in a baking dish or ramekin for 15 minutes at 350).
This can be made with other berries such as raspberry or blueberry. You can also add nuts to the batter or the topping if desired.
A little grated orange or lemon rind in the topping gives it a citrus pop of flavor.
If you need to sub any of the listed flours, just mix all the batter ingredients, leaving the flour for last. Add your desired flour mix one Tbls at a time until the desired batter consistency is reached. We have tried it will all coconut flour which is also good but you may need to add 1 Tbs water or alternatively use only 2 Tbs of total flour instead of 3 since it is drier.
This recipe should be kept in an S setting and makes a delicious breakfast, afternoon snack or Holiday dessert.
~copied from facebook