Food Storage & Other Adventures in Motherhood

Food Storage Friday: Cranberry Upside-Down Breakfast Cake

by heather
I found this recipe in the newspaper a couple weeks ago and made it for my family last weekend (adapted using food storage). It was delicious and helped me use some of the very large bag of cranberries that I have in my freezer. (That’s three experimental recipes in a row and they were all winners! Score!) My family made this disappear fast. We will definitely be making this again, but only for special occasions, because it is very sugary.

Cranberry Upside-Down Breakfast Cake
Food Storage Ingredients:
1/4 cup of chopped almonds
1/2 cup packed dark brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup whole wheat flour
1/2 cup oat flour
1/2 cup all-purpose white flour
1 tsp baking powder
1 cup white sugar
1 tsp vanilla extract
1 cup powdered sugar

Fresh Ingredients:
1/2 cup butter, divided & softened
1 tsp orange rind
5 Tbsp fresh orange juice
1 egg
1/2 cup buttermilk (I used rice milk with vinegar.)
1 & 1/2 cup fresh cranberries (or frozen and defrosted)
1 heaping Tbsp ground flax seed

1. Preheat oven to 350. Coat a 9″ square or round pan with cooking spray and dust with flour. 2. In a small bowl combine almonds, cranberries, and orange rind. 3. In a small saucepan combine three Tablespoons orange juice, two Tablespoons butter, brown sugar and cinnamon. Stir constantly for three minutes and pour into pan. Cover with cranberry mixture. 3. Whisk flours, salt, flax seed and baking soda in a medium bowl. 4.In a large bowl, beat white sugar and remaining butter until creamy. Add vanilla, egg and flour mixture. Spoon over cranberries. 5. Bake for 40 minutes or until passes toothpick test. Cool in pan for 5 minutes while making glaze. 6. Mix remaining orange juice and powdered sugar until smooth. Pour over inverted cake.

Notes: I was surprised that it turned out looking as well as it did, because after I inverted it about 90% of the sugary coating was stuck to the bottom of the pan. Wha? I used a non-stick silicone pan and sprayed and flour it. So I scraped the sugary mess out of the pan with a fork and then arranged it back on the cake. Most of the cranberries had migrated into the cake, but the nuts were left behind in the pan with the sugar. Now that won’t do. That orange glaze really helped with the appearance of the cake. So just make sure that you HEAVILY grease your pan.

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