Cranberry Upside Down Olive Oil Oatmeal Cake
Serves: 16 servings
 
Ingredients
  • FOR THE CRANBERRY TOPPING:
  • ⅓ cup Raw Cane Sugar
  • 1 cup Apple Cider or Juice
  • zest of one Orange
  • 2 cups Fresh or Frozen Cranberries
  • FOR THE CAKE:
  • 1 cup Quaker Old Fashioned Oats
  • 1 cup Apple Cider or Juice, hot
  • 1¾ cups AP Flour
  • 2¼ teaspoons Baking Powder
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 teaspoons Cinnamon
  • ¼ teaspoon Cloves
  • ¼ teaspoon Allspice
  • 3 Eggs
  • 2 teaspoons Vanilla
  • ⅔ cup Plain Yogurt
  • ½ cup Applesauce
  • 3 tablespoons Honey
  • ½ cup Olive Oil
Instructions
  1. FOR THE CRANBERRY TOPPING:
  2. Grease a 9" springform pan and line the bottom with a circle of parchment paper.
  3. Whisk together the sugar, apple cider, and orange zest in a saucepan. Bring to a boil over medium/high heat. Cook down for 9-10 minutes, or until the syrup thickens. Pour the syrup over the bottom of the prepared cake pan. Place the cranberries on top of the syrup and press down lightly to form them into one single layer, covering as much of the bottom as possible. Set Aside.
  4. FOR THE CAKE:
  5. Preheat the oven to 350 degrees.
  6. Place the oats in a bowl and pour the hot apple cider over the top. Let sit for 5 minutes.
  7. Place the four, baking powder, baking soda, sat, cinnamon, cloves, and allspice in a large mixing bowl and whisk together.
  8. In another bowl, whisk together the eggs, vanilla, yogurt, applesauce, honey, and olive oil together until smooth.
  9. Pour the bowl of wet ingredients into the bowl of dry ingredients, along with the softened oats. Stir together until just combined and pour over the top of the cranberries in the cake pan. Wrap a piece of tin boil around the bottom of the pan(to keep the syrup from leaking out of the bottom of the springform).
  10. Bake in the preheated oven on the bottom rack for 45-50 minutes, or until a tester inserted in the middle of the cake comes out clean.
  11. Remove pan from oven and let sit for 5 minutes.
  12. Run a knife along the sides of the cake pan. Very carefully, using oven mitts, invert the cake onto a serving plate. Unlatch the sides of the pan and lift off. Carefully lift the bottom of the pan off of the top of the cake and slowly peel back the parchment paper. If desired, drizzle the cranberry topping with honey for more sweetness and gloss.
  13. Serve cake warm with vanilla ice cream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/12/14/cranberry-upside-olive-oil-oat-cake/