CRANBERRY-ALMOND UPSIDE DOWN LOAF
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Brush one 9 x 3 or 4 3x6 loaf pans with butter; set aside. In a small sauce pan, cook cranberries, 2 tbps orange juice and 2 tbsp sugar over medium eat, stirring until cranberries become soft, about 6 minutes. Pour cranberry mixture into the bottom of the pan. In a small bowl, wisk together almond flour, coconut flour, baking soda and salt. Set aside. In a medium bowl, beat the 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 spatula. Bake until loaves are golden brown and a tester inserted in to center comes out clean, about 30 minutes. Let cool slightly, then run a knife around the endges of the pan and invert the loaf on to a rack cranberry side up.
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Majnu Store
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this loaf. The almonds add a nice crunch and the cranberries aren't too tart. I would definitely make this again.
Habib Asad
[email protected]★★★★★
The Funky Monkey
[email protected]This loaf is delicious! The cranberries and almonds give it a unique flavor that I really enjoy. I'll definitely be making this again.
Talal Khan
[email protected]I've made this recipe several times and it always turns out great. It's a nice, easy recipe that's perfect for a weeknight meal. I usually serve it with a side of roasted vegetables.
Bhai_ log
[email protected]This is a great recipe! I made it for my family and they loved it. The cranberries and almonds add a nice tart and crunchy flavor to the loaf. I would definitely recommend this recipe to others.