A Low FODMAP Thanksgiving. Part 3. Cranberry Upside-Down Cake

I’ve been wracking my brains trying to come up with a dessert that is lower in FODMAPs than the usual T-Day fare.  All that dairy, brown sugar, and flour can be so hurtful!  Using sweeteners like maple syrup or sorghum molasses (NOT the same as regular molasses) can help lower the fructose content.   I will provide my family with pumpkin and pecan pies, but I need to find a dessert or two that I can tuck into.   I prefer fruit-based desserts which makes my quest even more difficult. I spied a recipe for Cranberry Upside-Down Cake at SeriousEats.  I’m going to try to modify it by making a half recipe of Karina Aldrich’s batter for Vanilla Cupcakes and using that as my cake batter.  You may want to clarify your butter before using it to remove any lactose; or use ghee.

Post Thanksgiving Note: The cake was delicious.  I might want to change up the topping a little bit the next time because the sugar was still a little bit granular. I think I will use a bit less sugar and a bit more sorghum molasses.

Cranberry Upside-Down Cake

2/3 cup sugar
1 tablespoon sorghum molasses (NOT regular molasses)
1 1/2 to 2 cups fresh cranberries, picked over and washed
1/4 cup butter

1/2 cup sorghum flour or brown rice flour
1/2 cup tapioca starch
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum

1/2 cup lactose-free milk
1 medium egg, beaten
1 1/2 tablespoons melted butter
1/2 tablespoon pure vanilla extract
1/4 teaspoon lemon juice

In a medium bowl, combine the sugar and the sorghum molasses and stir with a fork until thoroughly mixed together.  Add the cranberries and combine.  Preheat oven to 350.  While preheating, put the 1/4 cup butter in a 9 inch non-stick metal pan and put it in the oven until the butter melts. Make sure the entire bottom of the pan is coated with butter.  Pour in the cranberry mixture and even it out in the pan.

Sift all of the dry ingredients together in another bowl. With a whisk, add the liquid ingredients to the dry and mix until thoroughly combined.  Pour the batter over the cranberry mixture. and smooth out the top.  Bake in the preheated oven until the cake is done and starts to pull away from the sides. I have no idea yet how long this will take. 45 minutes? Longer?

Once out of the oven, cover the pan with a large plate and flip it over to release the cake onto the plate. You must be fearless and secure in your abilities to do this!

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