Cranberry-Quince Upside Down Cake

This tart and slightly sweet cake is so easy and is a great dessert for Thanksgiving or Christmas. While quince is not the most common fruit, it tastes like a sweet apple when baked and has the perfect texture for this fall version of upside down cake. It is simple and practically goof-proof. While it may not be the prettiest cake, the flavors pair beautifully with the others on the table.

Cranberry-Quince Upside Down Cake 2 Tablespoons coconut oil 1/3 cup brown sugar, plus 1/2 cup 8 ounces fresh or frozen cranberries 1 quince, peeled, cored, and sliced extra thinly 2 Tablespoons ground flax seeds 2 Tablespoons unsulphured molasses 1/2 cup almond milk plus 3 Tablespoons 1 1/4 cup whole-wheat flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/4 cup vegan butter 1 Tablespoon apple cider vinegar 1. Preheat oven to 350 degrees. Prepare a springform pan by placing coconut oil into the pan and melting it in the oven. 2. When coconut oil is melted, sprinkle 1/3 cup brown sugar over oil and shake to distribute evenly. Top with cranberries and thinly sliced quince. 3. In a stand mixer, mix flax seeds, molasses and 1/4 cup almond milk. 4. In a separate bowl, mix flour, baking soda, baking powder, salt, and brown sugar in a bowl. With a fork, mix in vegan butter, almond milk and apple cider vinegar until mixture is crumbly and coarse. 5. Slowly mix the flour mixture into the molasses mixture with the stand mixer. Pour the cake over the cranberries and quince in the prepared pan. Bake for 40 minutes, or until a fork inserted into the middle comes out cleanly. Allow to cool for 20 minutes before taking a knife around the edges of the cake and inverting onto a plate to serve.