Cranberry-Almond Upside-Down Cake

4 3-by-6-inch mini loaves

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.


  • 4 tablespoons unsalted butter, softened, plus more for brushing

  • 2 ½ cups fresh cranberries (10.5 oz)

  • ½ cup plus 2 Tbsp granulated cane sugar

  • 2 cups raw almonds, toasted and ground in a food processor

  • ½ teaspoon baking soda

  • ½ teaspoon coarse salt

  • 3 large eggs

  • 1 teaspoon pure vanilla extract


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

  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. 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.

Cook's Notes

Cakes are best given the day they're made.

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