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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