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CARAMEL SOUR CREAM UPSIDE DOWN CAKE

Yield: Four 6oz. servings

 Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigtsen. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat.

Ingredients:

Caramel:

  • 1 Tbsp. canola oil
  • ¼ cup light brown sugar

Cake:

  • ¼ cup light brown sugar
  • 2 Tbsp. olive oil
  • ¼ tsp. vanilla extract
  • ½ tsp. orange zest
  • 1 egg
  • 2 Tbsp. Green Valley Organics Lactose Free Sour Cream
  • 1/8 tsp. salt
  • ½ tsp. ground cinnamon
  • ½ cup all purpose gluten-free flour
  • ½ tsp. baking powder

Directions:

1.  Preheat oven to 375 degrees F.

2.  Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6oz. ramekin dishes.

3.  Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.

4.  Top with a dollop of Green Valley Organics Sour Cream.