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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Augustine Chibuike
[email protected]This cake is a great way to use up leftover cranberries. It's also a delicious and festive dessert for the holidays.
Gladys Timothy
[email protected]I've never made an upside-down cake before, but this recipe was easy to follow. The cake turned out perfectly and was a huge hit with my family.
Naima Abderrahim
[email protected]This is my new favorite upside-down cake recipe. The cranberries and almonds add a unique and delicious flavor.
Mochi IskindaDum
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved the combination of cranberries and almonds.
Shiraz Ume Islam
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.
Huxaipha Isyaku
[email protected]I'm not a fan of cranberries, but I still enjoyed this cake. The almonds added a nice flavor and texture.
sazia Hossain
[email protected]I followed the recipe exactly but the cake didn't turn out well. It was dry and crumbly.
Abu Je
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try it again with less sugar next time.
Anusha 20
[email protected]I've made this cake several times and it's always a hit. The cake is moist and flavorful, and the cranberries and almonds add a nice touch of tartness and crunch.
Alisha Modina
[email protected]This cake is a great way to use up leftover cranberries. It's also a delicious and festive dessert for the holidays.
Ancil Thomas
[email protected]I love this recipe! The cake is always moist and flavorful, and the cranberries and almonds add a nice touch of tartness and crunch.
Jules Arouka
[email protected]This cake was easy to make and turned out delicious. The cranberries and almonds added a nice flavor and texture to the cake.
Samip Pradhan
[email protected]I made this cake for my family and they loved it! The cake was moist and flavorful, and the cranberries and almonds added a nice touch of tartness and crunch. I will definitely be making this cake again.
SANDIP PARAJULI
[email protected]I followed the recipe exactly and the cake turned out beautifully. The instructions were clear and easy to follow, even for a novice baker like me.
Sapat Sapat
[email protected]This cranberry almond upside-down cake was a hit at my holiday party! The combination of tart cranberries and sweet almonds was perfect, and the cake itself was moist and flavorful.