Wow, it’s December 1st, time for my (Gluten Free) Upside Down Cranberry Cornmeal Coffee Cake. Keeping it super simple and sweet today as I have a 26.2 mile road race on Sunday and a chore list that’s even longer than the marathon!
Read on the get this yummy breakfast, brunch or dessert recipe and a great tip on storing fresh cranberries:
First off, let me mention this recipe is gluten-free, lower-sugar, tea-totaling makeover of my Topsy-Turvey Cranberry Ginger Coffee Cake from a couple years back — but I still love this version too!
To make gluten free Upside Down Cranberry Cornmeal Coffee Cake friendly for a gluten-free diet, I swapped out all-purpose flour for cornmeal and a store-bought gluten-free baking blend. For a better sugar profile, I substituted coconut sugar for the brown sugar that is mixed with melted butter to coat the bottom of the pan to create the sticky topping. And, for the cake batter, a stevia equivalent that measures cup-for-cup was used instead of regular granulated white sugar.
Serve this gluten free Upside Down Cranberry Cornmeal Coffee Cake your holiday breakfast or Christmas brunch, it’s an impressive treat that is easy to make (even without morning coffee kicking in). Or, pair up with a dollop of whipped cream, yogurt or ice cream for a tasty dessert!
My very useful and frugal tip for storing fresh cranberries is to buy several bags this time of year (on big sale), and just stick in the back of the freezer AS IS. The cranberries will stay good for a year (or at least mine have) and can be used in baked goods, compotes, smoothies and more! Here’s a link to the Cranberry Orange Smoothie I was drinking a December marathon 3 years ago!
What are your favorite coffee cake ingredients? Are you a sweet, savory or BOTH person at breakfast? Any upcoming marathons? Please share in the comments – XOXO, Jennifer