Cranberry-Lemon Upside Down Coffee Cake – It Makes It Rain On My Taste Buds
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This cranberry lemon cake is out of this world!
Check out what my pals over at Athletic Avocado had to say about this:
Tangy lemon curd and juicy cranberries are combined to form this sweet and flavorful coffee cake! Topped with crunchy pecans, this coffee cake is irresistible with a cup of coffee or tea! Also gluten-free, dairy-free, grain-free and refined sugar-free!
I think this recipe is clear enough. It’s the bomb.
Ingredients
2 cups of frozen cranberries
2 tbsp lemon zest
1 tbsp honey/maple syrup (or can use 2 tsp nunaturals simple syrup)
3 eggs, beaten
3 tbsp almond milk
1/4 cup honey/maple syrup
1/3 canned pumpkin or mashed banana
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp baking soda
1/2 cup coconut flour
Pecans
Lemon Curd
Instructions
1. Place cranberries, zest and honey in a small saucepan over medium heat and stir until the cranberries “pop” and create a compote, set aside
2. In a medium size bowl, mix together eggs, milk, honey,pumpkin, and vanilla, combine well
3. Add the cinnamon, baking soda and flour to the wet ingredients, combine well
4. Spray cooking spray on the bottom of a 9 inch cake pan or 8×8 pan.
5. Spread Cranberry compote evenly on the bottom of the pan
6. Spoon batter on top of the compote
7. Bake at 350 degrees for 15 to 20 minutes or until done
8. Top with Lemon Curd and pecans, if desired!
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Quick Tip: This cake makes the perfect holiday centerpiece for your dessert table.
Thank you Athletic Avocado for this awesome recipe!