Cranberry Upside Down Cake
|Frozen orange juice concentrate||2 Tablespoon (Thawed)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Cranberries||1 1⁄2 Cup (24 tbs) (Fresh/Frozen, Do Not Thaw)|
|Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Oat flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
1. Coat an 8-inch square pan with nonstick cooking spray. Combine the orange juice concentrate and water in a small bowl, and spread the mixture over the bottom of the pan. Sprinkle the brown sugar over the concentrate, and arrange the cranberries over the sugar. Set aside.
2. In a large bowl, combine the flours, baking powder, and sugar, and stir to mix well. Add the milk, honey, egg whites, and vanilla extract, and stir to mix well. Pour the batter over the cranberries.
3. Bake at 350 °F for 35 to 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Loosen the sides of the cake by running a knife around each edge, and immediately invert onto a serving platter. If any glaze remains in the pan, spread the glaze over the top of the cake. Let sit for at least 20 minutes before cutting into squares.