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!
BTW, have you seen the new Taste of Home Most Requested Recipes Cookbook? It’s amazing with over 600 recipes featuring colorful photographs, easy instructions and a notebook-style binder where pages can be removed. There is literally something for EVERYONE, from beloved comfort foods and family favorites to lighter, health-oriented options (who knows, maybe one of MY recipes is featured in this comprehensive cookbook — they’ve been featured in other TOH books)! You can enter my giveaway to win your own copy on my Instagram Page by 12/8/2017 — to enter, click HERE
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
- 3/4 cup coconut sugar
- 2 tablespoons butter
- 2 tablespoons grated fresh ginger
- 2 tablespoons grated lemon zest
- 12 ounces fresh cranberries
- 3/4 cup cornmeal
- 3/4 cup gluten-free baking blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup stevia baking blend cup for cup equivalent for sugar
- 1/4 cup melted butter
- 2/3 cup milk of choice
- 2 large eggs
-
Preheat oven to 350F
-
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.
-
Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
-
In medium mixing bowl, stir together corn meal, gluten-free flour blend, baking powder, salt and sugar.
-
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.
-
Pour batter over cranberries. Bake for approximately 45 minutes in center rack of oven or until toothpick pulls clean.