Cherry Upside Down Cake
3 tablespoons butter
2-4 tablespoons sugar substitute
1 1/2 cups precooked or canned unsweetened cherries
1/4 cup reserved cherry juice
1 1/4 cup gluten free all-purpose flour*
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup
1/8 teaspoon pure stevia
1 egg or egg substitute
1 teaspoon vanilla
1/4 cup milk, your choice
Marinate cherries in cherry juice and sugar substitute for a few hours or overnight. When ready, pour into medium saucepan and simmer for 5-10 minutes to reduce liquid slightly. Preheat oven to 350 degrees. Using 9 inch cake pan, melt 3 tablespoons butter in preheated oven. After melted, evenly distribute cherry mixture over butter. Set aside. To make batter; beat remaining 1/3 cup butter, maple syrup and stevia until well blended. Beat in egg and then vanilla. On medium-low speed, add flour mixture alternating with milk. Spoon the prepared batter evenly over the top of the cherry mixture. Bake until toothpick comes out clean, approximately 45-55 minutes.
Tip: If more sweetness is preferred can add 2-3 tablespoons maple syrup to cherries when marinating.
Note: More sugar substitute may be needed, depending on which one you chose. They each have a different sweetness level so you may have to taste test to get the sweetness you desire before baking. If the one chosen is similar to regular sugar, it may require more that 2-4 tablespoons. Go according to taste.
*See "Treat Your Health" Low glycemic cookbook for helpful hints on ways to make gluten-free baked goods less gummy. Book available on website: www.treatyourhealth.today
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