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Cranberry Upside Down Cake

Cranberry Upside Down Cake

She’s a looker, isn’t she? But she’s not just another pretty face. She’s got good flavor going for her too. So pick up an extra bag or two of cranberries this season, before they disappear from grocers’ shelves.
This cake would be welcome any time of year, but especially at Thanksgiving, when cranberries are traditionally served in some form or other.
The topping is sweet and spicy at the same time, with the combination of allspice and cinnamon kicking up the flavor. Like most upside down cakes, it’s best eaten warm, when the cake texture is still soft. But you can make it ahead of time, and heat a slice in the microwave for ten seconds to recapture that fresh from the oven taste.
 I wish you all a peaceful Thanksgiving and a day filled with family, friends and good food.
Cranberry Upside Down Cake
8 tablespoons unsalted butter, room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
With an electric mixer, cream remaining 6 tablespoons butter
and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat
until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
Spoon batter over cranberries in pan, and smooth top. Place
pan on a baking sheet; bake cake until a toothpick inserted in the
center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
Cherry Almond Cake

Cherry Almond Cake

 I do love cake but it’s been a while since I posted one here on Ciao Chow Linda. I’ve been feasting on summertime fruits and (sh!) an occasional ice cream when I’ve had the urge for something sweet. But after picking up a package of frozen cherries at Trader Joe’s and simultaneously noticing a post from Stacey Snacks on a cake using frozen cherries, I knew I had to make this recipe. 

Make sure to pat the cherries dry before placing them in the batter. I used about 3/4 of the package, or 12 ounces. Use the remaining frozen cherries for a smoothie, as Stacey did.
If you can’t find the frozen cherries, I’m sure the recipe works equally well with fresh cherries (pitted of course), or any other fruit. It’s moist, has a tender crumb and a delicious almond flavor.
Sprinkle almonds and some sugar on top before baking. If you’ve got coarse sugar, it’s more decorative than table sugar, but not crucial.
I used a springform pan, but the original recipe, from Martha Stewart, shows it baked in a pie pan. Either one works.
Give it a little dusting of powdered sugar, and enjoy.

Cherry Almond Cake
courtesy of Stacey Snacks by way of Martha Stewart
printable recipe here

8 tbsp butter, softened
1 cup sugar
1/4 tsp almond extract
3 eggs
1/4 cup sour cream
1 cup flour
1/4 cup almond meal
1 tsp baking powder
pinch of salt
12 oz. bag of defrosted frozen cherries (pat them dry)
sliced almonds for the top
sugar for the top

Cream the butter with the sugar, eggs, extract and sour cream.

Add in the flour, baking powder, salt & almond meal.

The mixture will be nice and fluffy and yellow.

Pour into a buttered 9″ pie dish (I used a springform pan) and dot the top with the defrosted cherries. almonds and a tablespoon of sugar for the top.

Bake 40-45 minutes at 350F.