1/3 cup plus 1 tablespoon unsalted butter, softened
6 teaspoons light brown sugar
3 cups fresh cranberries
Zest of one orange
1 ½ cups gluten-free flour I use Bobs Red Mill 1&1 you may also use regular flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract or paste
½ cup buttermilk
Preheat the oven to 350°F. Spray muffin pan with non-stick cooking spray.
Divide 1 tablespoon of butter equally into 12 muffin cups (I cut the cube in half, then in half again, and then into thirds). Sprinkle ½ teaspoon of brown sugar into each muffin cup. Place muffin tin into the preheated oven for about 2 minutes to melt the butter.
Divide 2 cups of cranberries between muffin tins (about 2/12 tablespoons per tin)
Chop remaining 1 cup of cranberries; set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl using a stand or hand mixer, beat the remaining 1/3 cup of butter and sugar together until creamy.
Add egg and vanilla extract and beat for another 2-3 minutes, until mixture is fluffy and white.
Add half of the flour mixture into the batter, beat for 1 minute.
Stir in the buttermilk, beating for another minute.
Add the remaining flour mixture and beat just until combined.
Fold in the chopped cranberries and orange zest.
Divide the batter into 12 muffin pan cups using a large ice cream scoop.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.
Garnish with sugared cranberries and orange zest if desired. Serve with ice cream or whipped topping.
Keywords: cranberries, orange, upside down cake, bake, easy, Thanksgiving, mini dessert, dessert