Oral Allergy Syndrome Friendly Maple-Ginger Cherry Upside-Down Cake
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Learn more →Ingredients
8 servings
For the cherry topping
- 2 cups fresh sweet cherries, pitted and halved
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
- 3 tbsp unsalted butter
- ¼ cup pure maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp fine sea salt
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fresh ginger, finely grated
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter, then line the bottom with a round of parchment paper and grease the parchment as well.
- 2
Make the cherry topping: melt 3 tbsp butter in a medium saucepan over medium heat. Add the maple syrup, grated ginger, and salt, stirring to combine. Cook, stirring occasionally, until the mixture bubbles and thickens slightly, about 3 minutes. Watch closely, as the maple syrup can scorch quickly. Pour the mixture evenly into the prepared cake pan.
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