Cranberry Upside Down Cake

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter
• 3 cups cranberries, fresh or 3 cups defrosted frozen cranberries
• 3/4 cup sugar
• 2 tablespoons seedless raspberry jam
• 1/2 teaspoon vanilla extract
• 1/4 cup blanched slivered almond
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 6 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 3 large eggs, separated

Recipe

• 1 for the topping:
• 2 adjust oven rack to middle position and heat oven to 350 degrees. grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray.
• 3 melt butter in large nonstick skillet over medium heat. add cranberries, sugar, and jam and cook until cranberries are just softened, about 4 minutes.
• 4 strain cranberry mixture over bowl, reserving juices.
• 5 add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. off heat, stir in vanilla.
• 6 arrange strained berries in single layer in prepared pan. pour juice mixture over berries and refrigerate for 30 minutes.
• 7 for the cake:
• 8 process almonds and 1/4 cup flour in food processor until finely ground. add remaining flour, baking powder, and salt and pulse to combine.
• 9 whisk milk and extracts in measuring cup.
• 10 with electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
• 11 beat in egg yolks, one at a time, until combined.
• 12 reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.
• 13 using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes.
• 14 whisk one-third of whites into batter, then fold in remaining whites.
• 15 pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.
• 16 cool on wire rack 10 minutes, then run paring knife around cake and invert serving plate.
• 17 serve.