March 30, 2010

Comfy Belly

This site/blog has all kinds of really yummy looking SCD recipes, mouth is watering!
Comfy Belly
I think I will try to make this for Easter:
Cranberry Upside Down Cake
  • 2 1/2 cups of fresh or defrosted cranberries
  • 5 tablespoons of butter
  • 1/4 teaspoon of cinnamon
  • 1/2 cup of honey plus 2 tablespoons
  • 1/2 cup of plain yogurt (I used half & half yogurt)
  • 1 teaspoon of vanilla
  • 2 eggs
  • pinch of salt (in the cake batter)
  • 1 teaspoon of baking soda
  • 2 cups of almond flour
  1. Preheat oven to 310 degrees F.
  2. Place the cranberries, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook about 5 minutes, until the cranberries just slightly tender.
  3. In a bowl, blend yogurt, eggs, 1/2 cup of honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
  4. Add all the dry ingredients (flour, baking  soda, and pinch of salt) to the wet mixture, and blend well.
  5. Separate the cranberries from the juice that formed when cooking. In a buttered baking pan (I used an 8 inch spring-form pan) or spring-form pan (I also add a circle cut-out of parchment paper to the bottom of my pan) place the cranberries on the bottom. Lay them out fairly evenly.
  6. Next, pour the batter over the cranberries until covered. Even out the batter.
  7. Bake for about 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.

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