Cranberry-Almond Upside-Down Cake
Whole Living, December 2012
- Yield Makes four 3-by-6-inch mini loaves
- 4 Tbsp unsalted butter, softened, plus more for brushing
- 2 1/2 cups fresh cranberries (10.5 oz)
- 1/2 cup plus 2 Tbsp granulated cane sugar
- 2 cups raw almonds, toasted and ground in a food processor
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 3 large eggs
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees. Brush four 3-by-6-inch loaf pans with butter; set aside. In a small saucepan, cook cranberries and 2 Tbsp sugar over medium heat, stirring, until cranberries begin to pop, about 6 minutes. Pour among pans, evenly covering bottoms with cranberries.
- In a small bowl, whisk together almonds, baking soda, and salt. In a medium bowl, beat butter and remaining sugar until pale and fluffy. Add eggs, one at a time, beating well after each, and vanilla. Add almond mixture and stir until combined.
- Pour batter over cranberries into pans and gently smooth tops with an offset spatula. Place pans on a rimmed baking sheet and bake until loaves are golden brown and a tester inserted into centers comes out clean, about 30 minutes. Let cool slightly, then run an offset spatula around the edges of the pans and invert cakes onto a wire rack, cranberry side up.
Cakes are best given the day they're made.
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