Friday, November 9, 2018

VegOut 2018 Pear Cranberry Cake Recipe for Demo at 2pm 11/11/18





PEAR CRANBERRY UPSIDE DOWN CAKE
Makes a 10-inch single-layer cake

3 cups fresh or frozen cranberries
1 ripe pear
1/3 cup (approx) liquid sweetener (agave, maple syrup, thawed apple juice concentrate)

2 cups organic oat flour
2 tsp. aluminum-free baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp cloves

1 banana
1 cup unsweetened applesauce
¼ cup liquid sweetener (agave, maple syrup, thawed apple juice concentrate)
1 tsp grated fresh orange zest
½ tsp vanilla

Preheat oven to 350 degrees in a convection oven; 375 in a regular oven.

Combine cranberries and liquid sweetener in medium saucepan.  Bring to boil.  Reduce heat and simmer until cranberries pop, about 10 minutes (or less).  Use the back of a wooden spoon to make sure all berries are popped.

Spray a 10-inch cake pan.  Pour in cranberry mixture and spread evenly.  Let them cool while you prepare batter.

In a medium mixing bowl, sift together dry ingredients:  oat flour, baking powder, baking soda, cinnamon and cloves.  You can grate the fresh orange zest into the dry.

In a food processor, puree the fresh banana, scraping down sides.  Add applesauce, sweetener, vanilla.  Process until fairly smooth.

Add wet to dry, mixing with a spoon.  Be sure to incorporate all flour from bottom of bowl.

Slice fresh pear into quarters and core.  Slice each quarter into 3 slices and arrange in the cranberries in pan, like spokes in a wheel. 

Pour batter into pan and spread evenly over the fruit.  (An off-set spatula works great)

Bake for 22 minutes, or until center tests done with a toothpick.  Let cool on a cake rack (or “rush” it by putting pan in freezer).  It doesn’t have to be completely cool before you flip it over on a serving plate.  Any cranberries that remain on the bottom can be picked up with the spatula, and spread on top of the cake.

Now you have a beautiful cake that is whole-grain, gluten-free, with no refined sugar or added fat.  Keep the cake covered in the refrigerator so it doesn’t dry out (it has no oil), although it can be out at room temperature all day.

Can be served with vanilla Soy Delicious!

Recipe by Alaine Shrewsbury of Green Heart Bakery, Tucson AZ  520-954-2409
www.greenheartbakery.com    or on Facebook:  Green Heart Bakery
Green Heart is typically at St. Phillips Plaza farmers market on Saturdays, and at Rillito Park on Sundays.  Check website or Facebook page for schedule.  We make special orders all the time, too!




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