Cranberry Almond Upside Down Cake

Cooking with Teresa Online Cookbook & Meal Planner Cranberry Upside Down Cake
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Cranberry Almond Upside Down Cake
Cooking with Teresa Online Cookbook & Meal Planner Cranberry Upside Down Cake
Course Sweet Treats
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Servings
Ingredients
Course Sweet Treats
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Servings
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Cranberry Upside Down Cake
Instructions
  1. Preheat oven to 350 degrees Fahrenheit, and grease a 9x9 cake pan. In a small sauce pan combine cranberries, 2 tbs. sugar, and 1 tbs. of almond extract and heat over medium heat until cranberries soften, approximately 5-6 minutes. Remove from heat and pour cranberries into the cake pan.
  2. Slice 5-6 almonds thinly, setting aside for garnish. Grind the remainder of the almonds in a food processor to make a fine almond meal. Pour almond meal into a medium bowl and stir in baking soda, and salt. Add melted butter and remaining almond extract. Mix well. Add in eggs one at a time.
  3. Pour almond mixture over top of the cranberries, and smooth to spread batter evening. Bake for 30 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean when inserted.
  4. Allow to cool slightly. Using a rubber spatula loosen the cake along the edges of the cake pan, and invert cake pan, with cranberry side up. Garnish with slivered almonds as desired and enjoy!
Recipe Notes

While you can by almond flour (meal) in the store, I have found that grinding my own makes the best cake with the right moisture content.

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