Ingredients

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Natural Almond Flour
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• 1 1/2 tsp Ground Cardamom
• 1/2 tsp Kosher Salt
• 1/4 tsp Baking Soda
• 2 1/2 cups fresh or frozen cranberries
• 2 Tbsp fresh squeezed orange juice
• 4 Tbsp Unsalted Butter melted
• 3/4 cup Light Brown Sugar
• 3 Eggs room temperature
• 1/2 cup full-fat Greek Yogurt (or whole milk Yogurt) room temperature
• 1/2 cup Whole Milk
• 1/4 cup Unsalted Butter melted
• 1 Tbsp Orange Zest
• 1 Tbsp Vanilla Extract

Instructions

1. Preheat the oven to 375°F. In a large bowl add the flour, sugar, baking powder, cardamom, salt and baking soda. Whisk to combine. Set aside.
2. In a small bowl, mix the cranberries and fresh squeezed orange juice. Heat a 10-inch skillet on medium heat and melt 4 tablespoons of butter. Add the brown sugar and whisk gently until butter and sugar are incorporated and sugar crystals have dissolved. Turn off heat and pour cranberry mixture into the hot caramel.
3. In a small bowl add the eggs, yogurt, milk, melted butter, orange zest and vanilla. Whisk to combine. Slowly pour the wet ingredients into the dry, whisking until thoroughly combined.
4. Pour the batter over the berries and gently smooth the batter (trying not to disrupt the berries). Place the cake in the oven and bake for 35-40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Remove the cake from the oven and immediately invert it onto a serving platter.