cranberry upside-down cake

Since so many of you are still being held in winter’s tight grip – how about a wintry but warming dessert to help you see it through?

The recipe calls for almond paste, this is not the same thing as marzipan. Almond paste can be found in the baking aisle of any grocery store and sometimes in the kosher section, as well.

Cranberry Upside-Down Cake

Topping
1/4 cup (1/2 stick) unsalted butter, sliced into thin pieces
1/3 cup chopped walnuts
2 cups frozen cranberries
2/3 cup sugar
1/2 cup brown sugar

Cake
1/2 cup (half a can)  almond paste (NOT marzipan)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 eggs
1 tablespoon orange zest
1  1/4 cups flour
1 teaspoon baking powder
1/4  teaspoon salt

Vanilla ice cream or sweetened whipped cream

Preheat the oven to 350 degrees and grease a 10-inch round cake pan.

Topping:  Distribute the slices of butter evenly over the bottom of the prepared pan. Sprinkle walnuts over butter.

Sprinkle cranberries over nuts.

Mix together the sugars in a bowl and then spread evenly over cranberries. Set aside.

Cake: In the bowl of a standing mixer, beat the almond paste on low speed for about a minute or until it is broken up. Add sugar, increase speed and beat until well combined.

Add butter and mix until pale in color and creamy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add orange zest and mix well.

In a medium bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the mixer in two batches. Do not overmix, batter will be thick.

Drop the batter into the cake pan and use an offset spatula to spread evenly.

Bake in preheated oven for about 40-50 minutes, or until a tester inserted in the center comes out clean.

Let rest for 8 minutes before inverting onto a serving platter.

Serve warm with vanilla ice cream or sweetened whipped cream.

Serves 8