Simple and elegant, perfect for any occasion, this gluten-free Upside-Down Cranberry Orange Cake is a truly versatile dessert that tastes a little bit like Christmas but that's so light and refreshing, you could just as well serve it on a hot summer day!
Grease a 8" cake pan (with 3" sides) and line the bottom with parchment paper; preheat your oven to 350°F.
Combine the cranberries, orange juice concentrate and honey in a mixing bowl; stir until well combined and pour into the prepared pan. Reserve.
Combine the dry ingredients together in a separate bowl and mix delicately with a whisk until fully combined and airy. Set aside.
Combine the sour cream, buttermilk, orange juice concentrate, honey, melted coconut oil, eggs, vanilla and orange essential oil in a large mixing bowl. Whisking promptly and vigorously until all the ingredients are fully combined.
Pour the wet ingredients all at once over the dry ingredients and stir delicately with a wooden spoon or rubber spatula until well combined. Pour the batter over the cranberries and spread evenly all the way to the edge.
Bake in the preheated oven for 55 to 50 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool to room temperature then transfer to the fridge and chill completely.
Run a knife around the cake then turn it onto a cake plate; remove the parchment paper and garnish with orange slices if desired.
Serve cold or at room temperature; keep any leftovers in the refrigerator for up to a week.
Be sure that you use a pan that has high 3" sides, otherwise you will have way too much batter
If the cake won't slide out of the pan easily when you try to unmold it, try warming the bottom a little by wrapping the pan in a warm cloth or dipping the bottom of the pan in a little bit of warm water.