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Cranberry-Almond Upside-Down Cake

  • yield: Makes four 3-by-6-inch mini loaves




  • 4 Tbsp unsalted butter, softened, plus more for brushing
  • 2 1/2 cups fresh cranberries (10.5 oz)
  • 1/2 cup plus 2 Tbsp granulated cane sugar
  • 2 cups raw almonds, toasted and ground in a food processor
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 3 large eggs
  • 1 tsp pure vanilla extract

Cook's Note

Cakes are best given the day they're made.


  1. Step 1

    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 Tbsp sugar over medium heat, stirring, until cranberries begin to pop, about 6 minutes. Pour among pans, evenly covering bottoms with cranberries.

  2. Step 2

    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.

  3. Step 3

    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.

Whole Living, December 2012



Reviews (1)

  • mogal57 19 Dec, 2012

    I made this exactly as the recipe stated. My friends and I thought it was bland and coarse. I wish I would have added some extract tot the batter. I expected the cranberries to crystalize a bit in the bottom of the pans but it didn't . Good thing was it wasn't overly sweet.