Happy Wednesday y’all!
Well, this week seems like it is flying by. So much so that I have had very little time to bake and cook 🙁 The majority of my time is better served studying, which is no good for my eyes, or for my stomach :/
Oh, and Thanksgiving leftovers have been demolished. Boo! Yesterday I needed something sweet, surprise, surprise, so I whipped up a simple cake. Yes, I know, I know…is there really such a thing as a “simple” cake. I can assure you there is. I am the queen of slapping things together. Especially when it involves my sweet tooth.
Tis the season for cranberries.
We are going to cover these cranberries with a cake batter made of nutty ground pecans that give this cake
an unbelievably moist characteristic.
This is an upside down cake.
There is room for error…no biggie.
Fixed my sweet tooth right up 🙂
Can you tell?
Upside Down Cranberry Pecan Cake (GF):
For the cake:
2 1/2 c. pecan flour (or nut flour of your choosing)
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/2 t. ground clove
1 t. ground cinnamon
3 large eggs
1/2 c. extra-virgin olive oil
1/2 c. agave nectar (or honey)
For the cranberry layer:
16 oz. fresh cranberries
1 T. freshly grated orange zest
1 T. fresh orange juice
2 T. granulated sugar
1. Preheat the oven to 350 degrees F. Grease a 9-in round cake pan with cooking spray.
2. In a large bowl, combine all of the dry ingredients until evenly distributed.
3. Mix in the eggs, evoo, and agave until smooth.
4. In a separate mixing bowl, toss together the cranberries, orange zest, orange juice, and sugar until evenly coated.
5. Place the cranberries in an even layer on the bottom of the prepared pan.
6. Pour the cake batter over the cranberries and smooth out the top using a spatula.
7. Bake for 25-30 minutes or until slightly golden and a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool completely before turning out onto a cake plate.
9. Slice and serve with a dollop of fresh Greek yogurt and a drizzle of agave nectar.
Makes 10-12 slices.