Cranberry Upside Down Cake

We had a wonderful Christmas this year, it was especially nice to have a baby in the house.  She was more interested in the wrapping paper and boxes that the presents but I am sure that won’t last too long!

Our Christmas dinner was a very local affair, my parents and grandparents ate chicken from a local farmer, we had potatoes, beets, carrots and cranberries from our land and squash, onions, and apples from other local farms.  I even picked the lemons we used on our recent trip to Arizona!  It was a wonderful meal and this cake was the perfect way to finish it off.  It is a pretty dense cake, I got the recipe from my husbands grandmother, and it pairs really well with the cranberry.  It is lightly lemon flavored and just sweet enough.

Cranberry Upside Down Cake

Adapted from a recipe by Mary Bates

2 cups cranberries, fresh or frozen

1 1/2 cups agave, divided

2 cups flour

4 tsp baking powder

1 tsp salt

1 aseptic container of silken firm tofu

1 tsp lemon extract

1 tsp vanilla extract

zest of 1 lemon

In a medium saucepan combined the cranberries and 3/4 cups agave.  Cook over medium heat until the cranberries pop and the sauce thickens.  Pour in to greased 9 inch springform pan, spread evenly over the bottom and let cool.

Pre-heat the oven to 350*F.  Line a cookie sheet with tinfoil and place on the middle shelf of the oven.  In a medium bowl combined the flour, baking powder and salt.  In a blender or food processor, blend the remaining 3/4 cup agave, tofu, extracts and lemon zest.  Blend until smooth.  Gently combined the wet and dry ingredients, being careful not to over mix.  The batter will be thick so spoon it over the cool cranberry sauce and spread out gently with a spatula.  Bake for 40-45 minutes or until a toothpick comes out clean.  Let cool for 15 minutes and then remove the ring of the springform pan and turn the cake out on to a platter to cool completely.  Serves 8 generously.

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