CRANBERRY-ALMOND UPSIDE-DOWN CAKE
These festive -- and flourless -- little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar tempers their pucker and renders them nice and syrupy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes four 3-by-6-inch mini loaves
Number Of Ingredients 8
Steps:
- 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 tablespoon 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.
Nutrition Facts : Calories 360 g, Cholesterol 94 g, Fat 26 g, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 176 g
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Edero Joy
[email protected]I love the combination of cranberries and almonds in this cake.
Simona Brown
[email protected]This cake looks so delicious. I'm going to have to try it soon.
Shahriar Abir
[email protected]I can't wait to try this recipe with different fruits.
Rileigh Rountree
[email protected]This cake is a great way to use up leftover cranberries.
sahli abdelaziz
[email protected]I'm so glad I tried this recipe. It's a new favorite!
Mariyam Pari
[email protected]This cake is the perfect balance of sweet and tart.
Gabriel Trisha
[email protected]This cake is so moist and flavorful. I love the almond flavor.
Esther Emmanuel
[email protected]I made this cake for a potluck and it was a huge hit.
Cipriani King's
[email protected]This cake is perfect for a brunch or afternoon tea.
Shohan Thapa
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great.
Ese Olu
[email protected]This cake is beautiful and delicious. I can't wait to make it again.
Jayden Mahon
[email protected]I'm so glad I found this recipe. It's the perfect cake for any occasion.
I3 Leo
[email protected]This recipe is a keeper! I will definitely be making this cake again.
Zoya Asad
[email protected]This cake is a must-try! The cranberry almond topping is amazing.
yaseen mirza
[email protected]I love this cake! It's so moist and flavorful.
NYIKIWE MASWANGANYI
[email protected]This cake is so good! The cranberry almond topping is the perfect combination of sweet and tart.
Damien llc
[email protected]I made this cake for my family and they loved it! The cake was moist and fluffy, and the topping was delicious.
Ahmed Hussain
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen cranberries.
D Corrales
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The almond flavor really shines through and the cranberries add a nice pop of color and tartness.
Aryan Afghan
[email protected]This cranberry almond upside-down cake was a hit at my dinner party! The cake was moist and flavorful, and the topping was the perfect balance of sweet and tart.