Happy Valentines Day, almost. And happy birthday to M! If you like cranberries, you’ll appreciate this cake. It is very similar to the Upside Down Apple Cake, with the added tartness of the cranberries.
It’s more of a light occasion cake, so if you’re looking for a sweeter Valentines treat, try some of these.
Cranberry Upside Down CakeTo avoid the cake getting soggy in the middle, use a large pan (9 inch pan), and bake until it is completely browned (as long as possible). Another thing you can do to reduce the moisture is to reduce the amount of yogurt and/or butter. Also, use dripped yogurt (or Greek yogurt). Save the cranberry sauce from the first few steps and pour it on the cake after it’s baked, or on yogurt or ice cream. If you’re trying to reduce the amount of fat in this recipe, you can leave out the 3 tablespoons of butter from the batter. I accidentally left it out once and the cake came out fine.
- 2 1/2 cups fresh or defrosted cranberries
- 2 tablespoons butter for the cranberry mixture, and 3 tablespoons of butter for the batter
- 1/4 teaspoon cinnamon
- 1/3 cup honey plus 2 tablespoons
- 1/2 cup yogurt (I use dripped yogurt quite often; see Upside Down Apple Cake recipe for how to drip yogurt)
- 1 teaspoon vanilla
- 2 eggs
- pinch of salt (in the cake batter)
- 1 teaspoon baking soda
- 2 cups almond flour
- Preheat oven to 300°F (150°C, or gas mark 2).
- Place the cranberries, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook about 5 minutes, until the cranberries just slightly tender.
- In a bowl, blend yogurt, eggs, 1/3 cup of honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
- Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
- Separate the cranberries from the juice that formed when cooking. In a buttered baking pan (I used an 8 inch spring-form pan) or spring-form pan (I also add a circle cut-out of parchment paper to the bottom of my pan) place the cranberries on the bottom. Lay them out fairly evenly.
- Next, pour the batter over the cranberries until covered. Even out the batter.
- Bake for about 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.