Upside-Down Cranberry Cornmeal Coffee Cake ( Gluten Free )
A pretty addition to your holiday brunch — or a healthier option to dessert!
Servings Prep Time
8servings 5minutes
Cook Time
45minutes
Servings Prep Time
8servings 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In small saucepan, melt butter and whisk in coconut sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
  3. Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
  4. In medium mixing bowl, stir together corn meal, gluten-free flour blend, baking powder, salt and sugar.
  5. In another bowl, whisk together oil, milk of choice, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
  6. Pour batter over cranberries. Bake for approximately 45 minutes in center rack of oven or until toothpick pulls clean.

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