Upside down cakes are perfect for the Sun Oven, any lopsidedness will be masked once the cake is inverted. In a conventional oven this cake is baked in a cast iron skillet which is too heavy for optimal solar baking. Use extra caution when heating the butter in the lighter weight cake pan or baking dish as it can easily burn.
Sun Oven Upside Down Cranberry Cake
(adapted for the Sun Oven from Eatingwell)
3/4 cup light brown sugar, packed
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 (12-ounce) bag fresh cranberries (thawed if frozen)
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature, separated
1/3 cup coconut oil
1 cup sugar
1 teaspoon vanilla extract
1/2 cup lowfat milk, at room temperature
Set Sun Oven out to preheat.
Heat the brown sugar, 2 tablespoons of the butter, and 2 tablespoons of the orange juice in a 12-inch cake pan* over low heat, stirring constantly, until the mixture bubbles. Remove from heat, spray sides of pan with cooking spray; set aside.
In a medium sauce pan, bring the remaining 1/4 cup orange juice and the cranberries to a simmer and cook until about 1/2 of the berries have popped. Pour the berries over the brown sugar mixture in the cake pan.
In a medium bowl, whisk together the flours, baking powder, and salt.
In a large bowl, using an electric mixer beat the egg yolks, remaining 2 tablespoons butter, coconut oil, sugar, and vanilla until light and fluffy. Use a rubber spatula to alternately stir in the flour mixture and the milk, ending with the flour.
In a clean dry bowl beat the egg whites with clean dry beaters until they hold soft peaks. Fold 1/3 of the egg whites into the batter, then gently fold in the remaining whites until there are almost no white streaks.
Spread the batter evenly over the cranberries. Bake in the Sun Oven until golden and the cake pulls away from the sides of the pan, about 1 hour.
Cool on a rack for 15 minutes. Run a knife around the sides of the cake and invert it onto a serving plate. Let cool completely before serving.
Makes 10 servings.
*I was planning on baking the cake in a 12-inch cake pan until I discovered that I don’t own one and had to improvise.