CRANBERRY-ALMOND UPSIDE DOWN LOAF

CRANBERRY-ALMOND UPSIDE DOWN LOAF image

Yield 1 Loaf

Number Of Ingredients 10

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4 tbsp unsalted butter, softened (plus more for brushing)
2 1/2 cups fresh cranberries (10.5 oz)
1/2 cup plus to tbsp granulated sugar
2 tbsp orange juice
1 3/4 cups almond flour (benefit your life)
2 tablespoons coconut flour
1/2 tsp baking soda
1/2 tsp course salt
3 large eggs
1 tsp pure vanilla

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.