Cranberry orange upside-down cake is quick and easy vegan recipe that can be prepared in about 15 minutes, and can be baked in either a conventional oven at 350 degrees F. for about 25 minutes, or in a microwave oven in 12 minutes at 1000 watts. This cake will make 8 servings, and is great for breakfast, dessert, a snack, and as a special treat for Thanksgiving.
Cranberry Orange Upside-Down Cake Cooking Utensils:
Cranberry Orange Upside-Down Cake Preparation:
If you don’t have oat flour, you can grind rolled oats in a blender or food processor. Or, if you grind your own grain as we do in our Vita-Mix, you can grind the spelt or wheat and oats together in the dry container. Another option is to just add quick oats to the flour without grinding the oats.
Wash and clean the oranges, cranberries and bananas, peel the oranges, and place them in the container of a high speed blender or food processor, add the cranberries and 6 of the pitted dates, cover and run at medium speed or pulse until all of the fruit is blended together in small pieces. Place the fruit mixture in the bottom of a two quart covered glass baking dish.
Peel the bananas and cut them into pieces. Place the pieces in the container of a high speed blender (Vita-Mix type). If you are concerned that the finished volume may be less than 3 cups, you can add another banana after the initial mixing. Add the remaining 6 pitted dates, cover, and run the blender at high speed until the contents become a smooth puree of 3 cups or a little less in volume. Additional bananas or water can be added if the volume is less.
Place the flour in a mixing bowl. Add the cinnamon, and baking powder, and mix together thoroughly.
Add the banana, date puree to the flour in the mixing bowl, and mix together thoroughly but quickly since the baking powder is beginning to react.
Then carefully transfer the contents of the mixing bowl into the covered baking dish on top of the cranberry orange mixture starting at the perimeter and working toward the center. Smooth to the edges, cover and place in the oven to bake. We bake this recipe in our microwave oven in about 12 minutes.
When there are bubbles boiling up the sides of the cranberry orange upside-down cake and the surface is springy to the touch, remove the cake from the oven with pot holders, and lift it up and look to make sure the bottom is cooked; if not, bake for another minute or two, and then let it cool on a wire rack with the cover remaining on the baking dish.
If you wish to serve the cake on a plate when the cranberry orange upside-down cake has cooled, it should be slightly separated from the sides of the baking dish. Uncover the baking dish and gently run a flat table knife around the edge of the cake to make sure that it has completely separated from the sides of the dish. By gently moving the knife around the edge of the cake and lifting the bottom slightly, you can release the cake from the bottom of the baking dish.
Place a large plate up side down over the top of the baking dish, and holding the plate and baking dish tightly together, turn the baking dish over on top of the plate, and the cranberry orange upside-down cake should fall out onto the plate.
Serve and enjoy!
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